Thursday, April 16, 2009

Cork Screw Pasta with Peas, Pecorino, and Prosciutto 'Chips'

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'

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

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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