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Tagliatelle with Peas & Prosciutto
If you're feeling fancy, finish each plate with a drizzle of truffle oil
Loading ...April 8th, 2012
Recipe by Scott Conant
*Find this and other great recipes in... Bold Italian by Scott Conant with Joanne McAllister Smart
Servings
4Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
In a small pot, heat 1 tablespoon oil over medium. Add shallot, season with salt and cook until tender, about 5 minutes. Add half of peas and stock. Increase heat to medium-high and cook peas until tender, 2 to 3 minutes.
Add parsley and tarragon. Transfer mixture to a blender, food processor or use a hand blender right in the pot, and puree. (Rewarm before serving and thin it with a little stock, if necessary.)
In a medium pan, heat a teaspoon oil. Add prosciutto and cook, stirring occasionally, until crispy, 4 to 5 minutes.
Bring a large pot of salted water to a boil. If using fresh pasta, add it and remaining peas to the boiling water at the same time and cook until pasta is al dente. If using dried, add pasta first and add peas during last 2 minutes of cooking. Reserve a cup of pasta water, then drain pasta and peas. Return to pot, add pea puree, toss to coat, adding a little reserved pasta water if it looks dry.
Divide pasta among bowls and top with prosciutto. Drizzle a teaspoon oil over each bowl and top with Parmesan.
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