Categories: Pasta
Ingredients
- 1 oz. Pecorino Cheese
- 6 oz. Penne Pasta
- 1 Shallot
- 2 Garlic Cloves
- 1/2 oz. Pine Nuts
- 3 oz. Prosciutto
- 4 fl. oz. Light Cream
- 1/4 tsp. Red Pepper Flakes
- 4 oz. Peas
Directions
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Bring a medium pot of water to a boil.
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Once water is boiling, add pasta and cook until al dente, 11-12 minutes. Reserve ½ cup pasta water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.
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Peel and mince shallot. Mince garlic. Place a large non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Remove pine nuts to a plate or bowl. Reserve pan; no need to wipe clean.
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Line a plate with a paper towel. Return pan used to toast pine nuts to medium heat with ½ tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Remove to towel-lined plate. When cool enough to handle, break prosciutto into bite-sized pieces. Reserve pan; no need to wipe clean.
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Return pan used to crisp prosciutto to medium heat. Add 1 tsp. olive oil, shallot, and garlic to hot pan. Cook until aromatic, 30-60 seconds. Stir in pasta water, cream, and red pepper flakes (to taste). Stir occasionally until thick enough to coat back of a spoon, 3-4 minutes. Season with a pinch of pepper.
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Stir pecorino (reserving a pinch for garnish) and ¼ tsp. salt into sauce. Add pasta, peas, and prosciutto. Stir to combine. Plate dish as pictured on front of card, garnishing with pine nuts and remaining pecorino. Bon appétit!