Pasta with Creamy Salt Cod Sauce

• 8 ounces salt cod fillet, rinsed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 4 garlic cloves, thinly sliced
• 1 cup dry white wine
• 1 Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch pieces
• 3 scallions, thinly sliced
• One 4-ounce piece of prosciutto, cut into 1/4-inch dice
• 1 cup frozen peas, thawed
• 1/4 cup minced flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1 pound penne

1. Put the salt cod fillet in a large pot of cold water, cover and refrigerate for 2 days.
2. Drain the fish and pat dry.
3. Cut the fish into 1-inch pieces.
4. In a large, deep skillet, heat 1/4 cup of the olive oil.
5. Add the onion and half of the garlic and cook over moderate heat until softened, about 5 minutes.
6. Add the salt cod and cook until the onion is lightly browned, about 5 minutes.
7. Add the wine and cook until nearly evaporated, about 5 minutes.
8. Add the potato and 2 cups of water and simmer until the potato is tender, about 15 minutes.
9. Using a slotted spoon, transfer the cod and vegetables to a blender along with 1 cup of the cooking liquid.
10. Blend until very smooth.
11. Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.
12. Add the scallions and the remaining garlic and cook over moderate heat until softened, about 3 minutes.
13. Add the prosciutto, peas, parsley and lemon zest.
14. Stir in the cod puree, cover and keep warm.
15. In a large pot of boiling salted water, cook the penne until al dente.
16. Drain the pasta, reserving 1 cup of the cooking water.
17. Add the pasta and cooking water to the skillet and cook, stirring, until the pasta is coated with a thick creamy sauce, about 2 minutes.
18. Transfer the pasta to bowls and serve right away.

salt, extravirgin olive oil, onion, garlic, white wine, potato, scallions, frozen peas, flatleaf parsley, lemon zest, penne

Taken from www.foodandwine.com/recipes/pasta-with-creamy-salt-cod-sauce (may not work)