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Recipe

Pasta With Peas,
Prosciutto and Lettuce

Published: June 11, 2010

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Time: About 20 minutes

Related

The
Minimalist: Using Meat Mainly for Flavor (June 16, 2010)

Salt

3 tablespoons olive oil

2 to 3 ounces thinly sliced prosciutto, cut crosswise into

1/2-inch-wide strips

1 pound pasta

2 tablespoons butter

1 shallot, minced

Black pepper to taste

2 cups peas, fresh or frozen

1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into
3/4-inch slices

1/2 cup chicken or vegetable stock or dry white wine, more as needed

1 cup finely grated Parmesan cheese.

1. Bring a large pot of water to boil and salt it.
Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When
hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5
minutes; set aside.

2. When water boils, add pasta and cook until just tender;
drain pasta, reserving some cooking liquid. Meanwhile, melt butter with
remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and
sprinkle with salt and pepper; cook until shallot begins to soften, about 5
minutes.

3. Add peas, lettuce and stock or wine to skillet and cook
until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta
to pan and continue cooking and stirring until everything is just heated
through, adding extra stock or some reserved cooking liquid if needed to
moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to
taste and serve.

Yield: 4 servings.

A version of this recipe appeared in print on June 16,
2010, on page D3 of the New York edition.

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Past Coverage

THE
MINIMALIST; Using Meat Mainly for Flavor (June 11, 2010)

RECIPES;
Spaghetti With Crabs (June 7, 2010)

RECIPES
FOR HEALTH; Vegetarian Dishes From a Greek Holiday (February
23, 2010)

RECIPES
FOR HEALTH; Pastas for a Waning Summer (October 13,
2009)

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