But sometimes I have an idea in my head, and I have to scour recipes until I find a couple that I can combine, adding and deleting ingredients as I go.
That's kind of what happened here. I went to the Market one Saturday, saw that someone had fresh peas, and I just had to have them. Immediately I thought I would combine them with some type of pasta and some prosciutto. I probably saw it on Food Network one day, who knows, but I couldn't let the idea go. I bought the peas and we were off to the races.
If you can get your hands on some fresh peas, do so immediately and make this pasta this weekend. It is so good. I probably could have eaten the entire dish in one sitting, but with all the butter and heavy cream, I might not have made it through my front door and I would have been stuck in my house for the rest of my life. And then who would go get more fresh peas?
Seriously, this stuff is so good. It's kind of a combination of Emeril's recipe and Martha's. But, ultimately, it's mine. All mine.
Unless you can find the same combination of ingredients somewhere else.
For now, I'll take the credit.
Now, go get yourself some ingredients. Things like pasta, peas, prosciutto, white wine, heavy cream, garlic, shallot, lemon, olive oil, and maybe a little butter. Oh, and don't forget the parmesan cheese. Must. have. parmesan.
Heat the oil in a skillet and add the garlic and shallot (one or two will do you just fine). And maybe a little butter if you're so inclined.
Next, chop up the prosciutto.
And add it to the garlic and shallots in the pan and cook until sort of crispy.
Add a splash of white wine, maybe 1/4 to 1/2 cup. Pour yourself a glass--it makes cooking so much more fun.
Add the cream, lemon zest, and peas. Maybe a little salt (not too much because the prosciutto is already salty) and pepper at this stage, too.
Cook everything together for 4 to 5 minutes, and you're done!
That wasn't so hard, was it?
Pour the sauce over the cooked fettucini. Top the whole thing with lots and lots of freshly grated parmesan and enjoy all the creamy, fresh, salty goodness.
Fettucini with Peas and Prosciutto
1 pound Fettucini pasta, cooked and drained
1 T. olive oil
1 T. butter
1 or 2 shallots, minced
1 clove garlic, minced
2-3 oz. Prosciutto, cut into strips
1/4-1/2 C. white wine
1 C. heavy cream
1 1/2 C. fresh peas, shelled
zest of 1 lemon
1. Cook the pasta while making the sauce. Drain and set aside.
2. In a large skillet, heat olive oil and butter. Add garlic and shallots, cooking until tender. Add the prosciutto and cook until crisp.
3. To the garlic, shallot, and prosciutto, add 1/4 to 1/2 cup white wine; cook about 2-3 minutes, deglazing the pan.
4. Add cream, peas, and lemon zest. Cook 4-5 minutes until sauce thickens. Add salt and pepper to taste.
5. Pour over hot pasta. Top with parmesan cheese.
Now, go get some ingredients and get cooking! And tell me . . . what will you be eating this weekend? Hot dogs? Hamburgers? Watermelon? Pasta? I'd love to know.
Happy 4th of July!