Springtime Pasta with English Peas, Prosciutto and Purple Potatoes
Prep Time
15 min
Cooking Time
15 minutes
Yields
3-4
Ingredients
1/2 lb Purple potatoes (or red new potatoes), scrubbed cut into 1/2 "dice
Salt and pepper
Extra-virgin olive oil
Small onion, finely chopped
3 ounces prosciutto, chopped
2 cups shelled english peas
1 handful fresh mint
8 ounces shaped pasta (preferably fresh, gluten free)
1 tablespoon butter
grated pecorino
Directions
Put diced potatoes in medium pot, add water to cover by 1"add 1 tablespoon salt. Boil and simmer gentle until just tender, 10-12 minutes. Drain.
Meanwhile, heat small glug oil in large skillet over medium heat. Add onion and prosciutto and a bit of salt. Saute until onion is soft and fragrant, but not browned, prosciutto has rendered some fat and is getting crisp around the edges, 5-6 minutes.
Add peas and potatoes and season generously with salt and lots of pepper. Add a couple tablespoons water to steam-cook the peas and all flavors have married, another 3-4 minutes.
Meanwhile cook and drain pasta. Reserve some liquid.
Toss in mint and flavor with a nice drizzle of oil.
Toss potato mixture with Pasta, a knob of butter, grated pecorino, and enough pasta water to make consistency nice and creamy.
Credit
Joshua McFadden