California Central Coast Recipes
Bow Tie Pasta with Cream, Prosciutto and Peas
This is my version of an Italian classic, and one of my favorite recipes. Itís absolutely delicious and itís elegant enough to serve for a weekend meal with dinner guests.
This one is another easy one to throw together Ėso you can enjoy your companyís companionship. I like lots of peas in this dish so I use over 2 cups or more!
I have a funny story about the time I was at one of another city's Italian restaurants during a family reunion. It was a really hot night and a few of us went out to dinner together to a restaurant that was owned by a pretty well-know chef with several cookbooks but not this recipe. Everything on the menu was pretty "heavy." I decided to try one of the "lighter meals" on the menu which was her version of this recipe. I of course was looking forward to see how she did it, plus some of my relatives had already had "my version" of this classic recipe and also eagerly waited to see the difference.
Boy oh Boy were we surprised! When our entrees came we could hardly find the peas! None of us had more than two peas! I guess that's why everything on the menu was so "heavy." The cooking staff must have not liked vegetables -especially peas!
So adjust your peas amounts to your personal preference.
Preparation time: 15 minutesCooking time: 20 minutes
2 cups heavy cream
2 cups frozen peas
6 oz. Prosciutto (or ham) thinly sliced cut into slivers or dice
1 cup grated Parmesan
4 Tablespoons Butter
1 pound Bow Ties pasta
1 In a large sauce pan or Dutch oven, melt the butter over medium heat. Add the cream and bring to a low boil. Cook the cream for a few minutes to thicken it a bit ó watch it carefully so it doesnít boil over.
2 Add the peas and Prosciutto to the pan and cook until the peas are a bright green (about 3 to 5 minutes) Remove the saucepan from the heat and stir in the Parmesan cheese.
3 Meanwhile, cook pasta in a large pot of salted water until al-dente (tender but slightly firm, check the pasta package for guidelines).
4 When done, drain the pasta well, and pour the pasta into the pan with the cream sauce and gently toss together.
5 Serve on warmed dinner plates. Have additional Parmesan available at the table to pass around.
Wine suggestion: A cream sauce like this goes well with a light low acidity Fumeí Blanc or a classic Rhone white like a Viognier or Rousanne.