Garganelli With Peas And Prosciutto
- Kosher salt, to taste
- 1 lb. garganelli or penne
- 2 cups heavy cream
- 1 1/2 cups fresh or frozen peas
- 1/2 cup grated Parmesan
- Freshly ground black pepper
- 4 oz. thinly sliced prosciutto, serrano,
- or country ham, torn into strips
- 1 cup fresh mint leaves, torn
- 1. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1/4 cup pasta water.
- 2. Meanwhile, boil the cream in a 12" skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.
kosher salt, garganelli, heavy cream, peas, freshly ground black pepper, serrano, country ham, mint
Taken from www.epicurious.com/recipes/member/views/garganelli-with-peas-and-prosciutto-50184805 (may not work)