Pastina With Prosciutto And Peas

Recipe Ingredients

4 oz	113g	Parmesan cheese - cut 1" pieces
1/3 cup	13g / 0.5oz	Fresh basil leaves
1/3 cup	13g / 0.5oz	Parsley leaves
2 tablespoons	30ml	Fresh sage leaves
1 tablespoon	15ml	Garlic clove - peeled (large)
3 tablespoons	45ml	Shallots - (1 1/2 oz total) - peeled (medium)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
6 oz	170g	Prosciutto - cut 1/4" dice
3/4 cup	177ml	Heavy cream
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Hot red pepper flakes
1/4 teaspoon	1.3ml	Freshly-ground black pepper
12 oz	340g	Pastina
		= (or other small pasta)
1		Frozen peas - (10 oz) - thawed

Recipe Instructions

Chop the Pannesan fine in a food processor with the metal blade, about 45 seconds. Remove from the processor and reserve. Chop the basil, parsley, and sage fine, about 40 seconds. Remove and reserve.

Drop the garlic and shallots through the feed tube with the motor running and chop fine, about 10 seconds.

Cook the garlic and shallots in the oil and butter in a large skillet over medium-high heat about 3 minutes until softened. Add the prosciutto and cook for 3 minutes. Add the herbs, cream, salt, hot red pepper, and black pepper and cook about 5 minutes until the sauce is thickened.

Meanwhile, cook the pastina in a large saucepan of boiling salted water about 4 minutes until al dente, adding the peas in the last 30 seconds. Drain and return to the pan. Stir in the prosciutto mixture and Parmesan.

This recipe yields 8 servings.

Source:
Cookbook Digest, Sep/Oct, 1999

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