savory sunday // pasta with peas and prosciutto
Today's dish is one of our very favorites. We got this recipe from William Sonoma, and we've been making it consistently for more than a decade. We have only had it a few times in the last few years because of my giving up pasta for the Paleo diet, but it's still what Jamie requests on special occasions. So I guess what I'm trying to say is, this is damn tasty. In fact, the first time we made this, I was doubtful of how good it would be, and I remember covering it with salt thinking that would make it better (before I had even tried it). But really! It's fantastic.
So here we go! You'll need:• 2 tbsp olive oil• 1 large, yellow onion halved and thinly sliced• 1 package (10 oz) frozen peas• 1/2 cup water• salt and ground pepper to taste• 1/2 lb farfalle (half of a box)• 2 oz prosciutto, minced• 3 tbsp Italian parsley• 2 tbsp butter• parmesan cheese to taste
First, slice the onion, heat the olive oil and begin cooking the onions until they soften. This takes about 15 minutes, which provides time for the next steps! Oh! You should also start heating the water to a boil for the pasta now as well.
While the water is heating and the onions are cooking, mince your prosciutto, measure your water etc. Prep work.
Once the onions are done, add in the frozen peas and the water. You want to cook these until the peas thaw (about 5 minutes). This is also when you should season with salt and pepper to taste. Once the peas are thawed, remove this pan from the heat.
About this time, the water is boiling and you can add in your pasta. You want to follow the package instructions and cook until al dente.
When there's about 5 minutes left on your pasta, add in the prosciutto and parsley to the pea mix and reheat the mixture on low heat.
Once the pasta is done, drain it and add in the butter (to the pasta pan). Once the butter has melted all over your delicious pasta and everything is coated nicely, then add this into the larger pan with the peas/prosciutto mix. Toss the ingredients until everything is mixed in, then distribute among your guests (or yourself).
Generously sprinkle parmesan cheese over the top and maybe a bit more parsley and voila! You are done. Enjoy!
This dish has 552 calories per serving (and serves 4-6). It's a bit of a splurge, but it's so good in the spring... Oh! And if you have access to fresh peas, you can use those instead...For my internet share today I'm sending you to instructions on making your very own planet Jupiter cake. It is amazing to watch it come together, but there is no way on God's green earth I'm using my precious time to do this. However, as a kid I would have FREAKED OUT to have this for my birthday...