Categories: JULY2012, dairy, pasta, peas

Ingredients

• 1 1/2 Tbs unsalted butter
• 2/3 cups minced green onions, white and pale green parts only
• 1/2 cup of heavy cream
• 1/2 cup of chicken stock
• 1 tsp fresh minced fresh tarragon
• salt and freshly ground black pepper
• 2 1/2 cups freshly shelled English peas
• 1 1/2 pounds farfalle or linguine
• 2 ounces proscuitto di Parma, finely minced
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Melt butter in a 12 inch skillet over moderately low heat. Add green onions and saute until softened, about 3 minutes. Add cream, stock, tarragon and salt and pepper to taste. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce-like consistency. It should be thick enough to coat a spoon. Keep warm.

2. Boil fresh peas in a large quantity of salted water until tender, 5 to 8 minutes. Drain. Add peas to sauce.

3. Cook pasta in a large pot of boiling salted water until al dente. Just before pasta is done, add proscuitto to sauce. Drain pasta, reserving 1/2 cup of the cooking water. Transfer to a large warm bowl. Add sauce and toss gently. Add cheese and toss again, adding some of the reserved water if needed to thin the sauce. Serve.

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