WEEK 44: YOUR BEST RECIPE FOR SPRING PEAS

Pasta with Prosciutto, Snap Peas, Mint,
and Cream

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Photography by Sarah Shatz

    BY LECHEF | SERVES 4

A&M: Although it may sound excessively rich, there are several details that keep this pasta sprightly and fresh. First, lechef is not shy with big flavors: 4 cloves of garlic, 4 shallots, and a heap of diced prosciutto make the cream sauce sing, and the pop of crisp sugar snaps punctuates every bite. A fistful of Parmesan gives the sauce body as well as a nutty tang. We folded in the mint rather than sprinkling it on top, so it infused the cream with its fragrance.

    3 tablespoons olive oil

    4 garlic cloves, minced

    ¼ pound prosciutto, finely diced

    4 small shallots, minced

    Salt and freshly ground black pepper

    ¾ pound pasta (farfalle or orrechiette)

    ½ pound fresh whole snap peas, roughly chopped

    2 cups heavy cream

    ½ cup freshly grated Parmesan, plus more for serving

    ½ cup chopped fresh mint

  1. In a heavy saucepan, heat the olive oil over medium heat and cook the garlic for 2 to 3 minutes until just beginning to color.
  2. Add the prosciutto and cook for an additional 3 minutes.
  3. Add the shallots and cook for 3 to 4 minutes to soften. Season with a pinch or two of salt and a turn or two of freshly ground black pepper.
  4. Meanwhile, bring a large pot of water to a boil, salt it, and add the pasta. You want to time the pasta to be finished just as the sauce is finishing so that the cream doesn’t sit long.
  5. With about 3 minutes left for the pasta, add the snap peas to the prosciutto-shallot mixture and cook for 2 minutes. You want them to retain their crunch. With 1 minute remaining, add the cream and quickly bring to a boil, stirring constantly. Add the cheese, stir, and reduce the heat to low.
  6. Drain the pasta and toss with the sauce to coat. Sprinkle liberally with fresh mint and serve with black pepper and extra Parmesan. Enjoy!

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Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    Make sure not to cook the peas for too long—the key here is retaining just the right amount of crunch to offset the cream and starch.

        Lechef: “I use whole prosciutto shanks because my butcher has them, but you can also ask for a ¼-inch-thick slice of prosciutto and chop that up instead. I think this works much better in pasta than thin slices.”

    ABOUT THE COOK

    For more information about lechef, see his winning recipe for Zesty Herbed Chicken Broth.

    WHAT THE COMMUNITY SAID

    AmyNitrate: “I made this for dinner to night, and even my kids cleaned their plates. Perfect spring recipe!”