Categories: JULY2012, dairy, pasta, peas
Ingredients
- 1 1/2 Tbs unsalted butter
- 2/3 cups minced green onions, white and pale green parts only
- 1/2 cup of heavy cream
- 1/2 cup of chicken stock
- 1 tsp fresh minced fresh tarragon
- salt and freshly ground black pepper
- 2 1/2 cups freshly shelled English peas
- 1 1/2 pounds farfalle or linguine
- 2 ounces proscuitto di Parma, finely minced
- 1/2 cup freshly grated Parmesan cheese
Directions
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Melt butter in a 12 inch skillet over moderately low heat. Add green onions and saute until softened, about 3 minutes. Add cream, stock, tarragon and salt and pepper to taste. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce-like consistency. It should be thick enough to coat a spoon. Keep warm.
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Boil fresh peas in a large quantity of salted water until tender, 5 to 8 minutes. Drain. Add peas to sauce.
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Cook pasta in a large pot of boiling salted water until al dente. Just before pasta is done, add proscuitto to sauce. Drain pasta, reserving 1/2 cup of the cooking water. Transfer to a large warm bowl. Add sauce and toss gently. Add cheese and toss again, adding some of the reserved water if needed to thin the sauce. Serve.