There’s something naturally delicious about the pairing of ham with a bright green vegetable. While I make several recipes in our farmhouse kitchen that incorporate both ingredients, this combination of prosciutto and green peas is the current family favorite. The flavors are delicious and the dish is gorgeous on the plate.
This recipe can be prepared quickly and simply. The beautiful appearance and complex flavor of the finished dish will never give away just how easy it was to prepare. By using store bought fresh pasta which only requires a few minutes in the boiling water to cook, the time required to get dinner on the table is reduced even further.
I love to use prosciutto in this dish, but you could easily substitute ham if you have it on hand. Prosciutto is an Italian staple and we love its flavor. It is cured with salt and air, making it safe to eat without any cooking at all. I like to cook it to give each piece a bit of texture and to coax a bit of the flavor out into the sauce. If you prefer, you can simply add the prosciutto to the peas right before tossing with the pasta.
During the spring when fresh garden peas are in season, it is even more delicious when blanched fresh peas are used. Between its beautiful color and bright flavor, I think that you’ll find that it’s the perfect way to celebrate Easter and the arrival of spring!
- 12 ounces fresh linguini pasta
- 1 Tablespoon olive oil
- 3 ounces sliced prosciutto, cut into 1” squares
- 2 shallots, diced finely
- 2 Tablespoons vermouth or other white wine
- 12 – 16 ounces frozen green peas
- 8 ounces bone broth or stock
- 1 Tablespoon fresh lemon juice
- ¼ cup heavy cream
- salt and pepper to taste
- Pecorino cheese, grated
- Bring a large pot of salted water to boil while you are preparing the sauce. Remove the pasta from the refrigerator to allow it to warm up slightly.
- In a large skillet, heat the olive oil over medium heat. Add the prosciutto to the pan, stirring to separate the pieces and prevent them from sticking to the pan. Cook for a minute before adding the diced shallots. Cook for 2-4 minutes until translucent, stirring occasionally. Add the vermouth to deglaze, scraping up any browned bits using a wooden spoon.
- Add the frozen peas to the pan, tossing or stirring to mix them with the prosciutto and shallot. Add the bone broth and bring to a simmer. Maintain the pan at a simmer until the peas are cooked but retain a bit of texture.
- Add the lemon juice and heavy cream to the pan, stirring to combine. Reduce the heat to a gentle simmer. Taste for seasoning, adding salt and pepper as needed.
- Add the pasta to the boiling water, stirring to separate the individual noodles. Cook briefly, one or two minutes (or according to the package directions). Remove the cooked pasta from the boiling water and add to the prosciutto and pea mixture, tossing to fully incorporate and coat the pasta with the sauce.
- If you feel that the sauce needs a bit more liquid, add some of the pasta boiling water a ladle full at a time until it reaches your desired consistency. Taste for seasoning, adding more salt or pepper as needed. Serve hot with a sprinkling of grated cheese.
- If you don’t have fresh pasta on hand, you can substitute dried pasta. Simply cook your pasta according to its needs and the package directions.