Pasta, Prosciutto, Peas, Pesto In Cream

• Salt and Pepper
• 1 pound curly-edged, long-cut pasta, such as riccia or long, wide pasta
• For the Pesto:
• About 3 tablespoons pine nuts or sliced almonds
• 1 cup flat-leaf parsley (a few handfuls)
• About 1/2 cup fresh tarragon leaves
• About 1/2 cup fresh mint leaves (a heavy handful)
• 2 cloves of garlic, pasted or finely grated
• About 1 teaspoon lemon zest
• A handful grated Parmigiano-Reggiano cheese, plus more for serving
• About 1/4 cup EVOO - Extra Virgin Olive Oil
• For the Cream Sauce:
• 2 tablespoons butter
• 1 large shallot, finely chopped
• 1/4 pound thick-cut prosciutto, cut into 1/4-inch cubes
• 1 10-ounce box frozen organic sweet peas
• 1/2 cup white wine or chicken stock
• 1 cup heavy cream

1. Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of the pasta cooking water.
2. While the pasta is working, lightly toast the nuts for the pesto.
3. Combine the pesto ingredients, including the toasted nuts, in a food processor and pulse into a paste.
4. Melt the butter in a large skillet over medium heat, add the shallot and stir for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peas and stir to heat through. Stir in the wine (or stock) and cook to reduce, 2 to 3 minutes. Stir in the cream and season with salt and pepper. Lower the heat and let bubble; let bubble and thicken for a few minutes.
5. Toss the pasta with the cream sauce and the pesto, using a splash of reserved cooking water to loosen if desired. Pass the extra cheese at the table.

salt, curly, pine nuts, flatleaf parsley, tarragon, mint, garlic, lemon zest, handful, evoo extra virgin olive oil, cream sauce, butter, shallot, sweet peas, white wine, heavy cream

Taken from www.epicurious.com/recipes/member/views/pasta-prosciutto-peas-pesto-in-cream-50147087 (may not work)