It’s only the second week of Lent. That means I’m still not eating meat and I actually feel really good about it. Just don’t show me a juicy steak. That’s just plain mean.
For the rest of us, please enjoy this pasta dish with crispy prosciutto or jamon serrano (my favorite).
Since the sauce cooks fast, you may want to start your pasta water now. Cook pasta according to packaging instructions.
Roasted Prosciutto is adapted from a Tyler Florence recipe. Happy Birthday, Tyler!
Preheat oven to 400 degrees F.
- On 1 tray lay the slices of prosciutto out in a single flat layer.
- Season with freshly ground black pepper.
- Roast the prosciutto until crispy, about 12 minutes.
Now on to our Creamy Pea Sauce. My take uses fresh jalapeno pepper to give the sweetness of peas a little zing. I removed the seeds, and the sauce is not at all spicy.
- 1 tablespoon butter
- 1 shallot, chopped
- 1 cup peas
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- pepper to taste
- 1 jalapeno pepper, seeds removed
- In a small saucepan melt butter and saute shallots until translucent.
- Add peas and heavy cream. Cook for 2 minutes.
- Season with nutmeg, salt and pepper to taste. Simmer for a few more minutes until peas are cooked through.
- Remove from heat and transfer to a blender.
- Add chopped jalapeno and process until smooth.
- Toss cooked pasta in the sauce.
- If pairing with fish, omit cheese; add cilantro and lime zest.