Pasta
Pasta e Piselli
Orecchiette or cavatelli tossed with fresh peas, prosciutto, mushrooms and sautéed onion in a light stock-based sauce.
Ingredients
- 2 pounds fresh pea pods
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 large sweet onion, halved and thinly sliced
- 4 oz. prosciutto, diced
- ½ lb. small white or cremini mushrooms, sliced
- ¼ cup chicken stock
- ½ lb. orecchiette or cavatelli pasta
- 2 tbs. fresh chopped Italian parsley
- salt and fresh ground black pepper to taste
Directions
Shell the peas and parboil in salted water 3-5 minutes; set aside with their water.
Heat olive oil in a skillet, add the onion, prosciutto and mushrooms and cook slowly until the onion softens, about 10 minutes.
Add the peas with their water and cook 10 minutes more, adding a splash of stock if it looks dry.
Boil the pasta until al dente, drain, and add to the skillet. Simmer a minute so the pasta absorbs the flavor.
Serve with pepper, parsley, and a drizzle of olive oil.