Dinner Tonight: Orecchiette With Peas, Prosciutto, And Crème Fraîche Recipe

• 1 1/2 teaspoons kosher salt, plus more for salting the pasta water
• 8 ounces orecchiette pasta
• 3 tablespoons olive oil
• 6 cloves garlic, minced or grated
• 1 cup frozen petite peas, or fresh if in season
• 1 cup creme fraiche
• 6 slices prosciutto (3 ounces total), torn in half
• 12 small basil leaves, or 6 large ones roughly torn

1. Bring a large pot of salty water to boil. Add the pasta and cook until al dente, stirring occassionally to prevent sticking.
2. In the meantime, heat the oil in a large skillet over medium-high heat and add the garlic. Cook for a couple minutes until fragrant but not browned, then reduce the heat to medium and add the peas, cooking for a few seconds, then add the creme fraiche and kosher salt. Bring to a simmer, stirring constantly, until warmed through.
3. Reserving 1/3 cup of the pasta water, drain the pasta and add it while still wet to the skillet. Toss well with the sauce and add the pasta water to create a loose sauce. Turn the heat to high and cook for 2 minutes as the sauce melds with the pasta.
4. Transfer to bowls and top with any sauce left in the skillet. Lay the prosciutto and basil leaves on top. Serve immediately.

kosher salt, pasta, olive oil, garlic, frozen petite peas, crueme fraueeche, basil

Taken from www.seriouseats.com/recipes/2010/03/dinner-tonight-orecchiette-with-peas-prosciutto-creme-fraiche-recipe.html (may not work)