This is one of those pastas that has something for guys and girls. The peas are sweet and make you feel your getting your veggies in, there's not a bucket of cheese or oil to make you feel guilty and sad afterwards, and the crispy prosciutto makes guys feel like they're eating a meal.
I like it when everyone's happy. It makes me want to open a bottle of bubbly. I think I will...
Cork Screw Pasta with Peas, Pecorino, and Prosciutto 'Chips'
Ingredients:
1/2 pound cork screws
sea salt, to season your pasta water
1 cup of frozen peas
3-4 slices of Prosciutto, baked on a cookie sheet for 12 minutes at 350, until 'crisp'
heaping 1/4 cup of grated pecorino, plus extra for garnish
1/3 cup of toasted walnuts, plus extra for garnish
1 tablespoon olive oil
fresh cracked black pepper
sea salt, to taste
handful of chopped flat leaf parsley for garnish, optional
Directions:
Bring a large pot of water to a boil. Add a handful of salt, allow to return to a boil, then add your pasta cooking for 7 minutes or just until al dente. Transfer the pasta with a large spider or slotted spoon to a large serving bowl. Drizzle over the tablespoon of olive oil and the 1/4 cup pecorino, and gently stir to incorporate.
Meanwhile, add the frozen peas to the still boiling water. Cook for 2 minutes, just until they turn a beautiful bright green, then strain and add to the pasta. Add the 1/3 cup of walnuts and some fresh cracked pepper and a teeny bit of salt to taste. Stir carefully then add the prosciutto chips by breaking them up with your hands over the pasta.
Give a final taste for salt and pepper, and serve garnishing with fresh parsley, additional pecorino and walnuts if desired.
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