Skip the sauce
Fresh spring peas, pasta, prosciutto make flavorful dish
At last, the long cold days of winter are drawing to an end. Cool-weather vegetables such as fresh peas, asparagus, crunchy radishes and rhubarb are the first local fruits of the garden to grace our tables. Their presence trumpets the arrival of spring and the beginning of the much-awaited season of fresh local produce.
With their light and mildly sweet flavor, fresh peas are one of my favorite spring vegetables.
A fresh, young English pea is so tender, it is delicious eaten raw straight from the pod. If you have never tried them raw, do it this spring. You will thank me later.
When cooking with fresh peas, think beyond the basic side dish we remember from our childhood. Peas shine in dishes such as pastas, soups and salads. They are delicious served warm or cold.
For a simple supper, toss peas with pasta in a flavorful dish such as this recipe. The saltiness of the prosciutto and ricotta really complement the sweetness of the peas.
I like to use a medium to smaller size pasta. The smaller shapes like bowties catch all of the little ingredients, like the sweet green peas and the bits of salty prosciutto — making for the perfect bite each time.
Whether using fresh spring peas or frozen, this is a quick and easy “sauceless” pasta dish that is delicious all year. Jennifer Chandler is the author of “Simply Salads” (Thomas Nelson, $24.99), “Simply Suppers: Easy Comfort Food Your Whole Family Will Love” (Thomas Nelson, $24.99), and “Simply Grilling” (Thomas Nelson, $24.99). She lives in East Memphis with her husband and two daughters. For more recipes and dinner time solutions, visit www.cookwithjennifer.com.
Serves 4.
1 Over medium-high heat, warm 2 tablespoons olive oil, divided 2 ounces prosciutto, thinly
sliced 2 shallots, peeled and thinly
sliced into rounds 1 clove garlic, minced 3 cups fresh shelled peas (blanched) or frozen peas (thawed) -- Kosher salt and freshly ground
black pepper 8 ounces bowtie pasta, cooked per package directions and kept warm 1 cup whole milk or part-skim
ricotta cheese 1 tablespoon finely grated
lemon zest 1 tablespoon of the oil in a large skillet until a few droplets of water sizzle when carefully sprinkled in the pan. Add the prosciutto and sauté until crispy. Remove with a slotted spoon and transfer to a paper towel lined plate to drain. Reserve. 2 In the same pan, warm the remaining oil over mediumhigh heat. Add the shallots and garlic and sauté until soft, about 3 minutes. Add the peas and sauté until heated through, about 5 minutes. Season with salt and pepper to taste. Remove from the heat. 3 In a large bowl, toss together the warm pasta, pea mixture, prosciutto, lemon zest and spoonfuls of the ricotta. Serve immediately.