Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick
Tubetti, a small hollow macaroni, works well in this dish because all the ingredients are about the same size and the pieces of prosciutto and the peas get caught in the pasta making each bite complex and flavorful. It’s a pretty dish too. You can serve this with grated cheese if you like, but I feel it doesn’t need it.
Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes
1 pound tubetti
1 1/2 cups fresh or frozen peas
1/2 cup extra-virgin olive oil
2 garlic cloves, finely chopped
Freshly ground black pepper to taste
6 tablespoons chopped fresh parsley
1/4 pound prosciutto, chopped
1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. After a few minutes add the peas. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
2. Meanwhile, in a large bowl, mix the olive oil, garlic, black pepper, and parsley. Transfer the pasta and peas to the bowl and toss with the oil mixture and prosciutto. Let it sit for 5 minutes and serve.
Posted: 12/27/2006
