Paglia E Fieno With Prosciutto, Peas And Lemon Thyme

Recipe Ingredients

1/2		Basic fresh egg pasta - see * note
1/2		Green pasta - see * note
2 tablespoons	30ml	Salt
1 oz	28g	Olive oil
2		Shallots - finely minced
1/4 lb	113g / 4oz	Prosciutto - cut 1/8" dice
1/2 cup	118ml	Freshly-shelled peas
		(frozen peas will do as well)
4 oz	113g	Sweet butter
2 tablespoons	30ml	Finely-chopped lemon thyme leaves
4 oz	113g	Extra-virgin olive oil
1/4 cup	10g / 0.4oz	Chopped Italian flat-leaf parsley

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" and "Green Pasta" recipes which are included in this collection.

Roll out each pasta in a pasta rolling machine, going all the way to the thinnest setting. Cut each color pasta, with the pasta machine set at its widest cutting setting (about 1/2-inch wide). Form into small nests and set aside until ready to cook.

In a large spaghetti pot, bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large saute pan or skillet, heat one ounce of olive oil and over moderate heat saute the shallots until soft and translucent. Add the prosciutto and peas, and continue cooking 1 minute more. Add the butter and 4 ounces extra-virgin olive oil and heat until completely blended together. Add the lemon thyme, remove from heat and let stand.

Combine the two color pastas together in the boiling water. Cook until al dente (about 1 minute). Drain the pasta in a colander over sink and pour the pasta into the saute pan with sauce. Heat over moderate heat until the pasta is well coated and liquid has reduced. The mixture should not be soupy. Add the chopped parsley. Place into heated serving bowl and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5602)

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