Straw and Hay Pasta with Fresh Peas and Prosciutto
- 1 Tbsp kosher salt
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 1⁄2 cup finely minced onion
- 4 oz thinly sliced prosciutto
- 1 cup heavy cream
- Pinch of red pepper flakes (optional)
- 1 cup shelled fresh peas 6 oz fresh egg fettuccine or angel hair pasta
- 6 oz fresh spinach fettuccine or angel hair pasta
- 1⁄2 cup grated Parmesan
- Fill a large pot with water and add the salt. Place the pot over high heat and bring the water to a rapid boil.
- Meanwhile, heat a large sauté pan over medium heat. Add the olive oil and then the butter. When the butter has melted, add the onion and sauté, stirring continuously until it turns translucent but has not yet begun to brown, about 1 minute. Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and bring to a simmer.
- Continue simmering, stirring frequently with a wooden spoon, until the sauce is just thick enough to lightly coat the back of the spoon, 1 to 2 minutes. Taste the sauce and adjust with a little salt, if necessary, and black pepper. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.
- Add the egg and spinach fettuccine or angel hair to the boiling water and cook until the pasta is tender but still slightly chewy. This should take only a few minutes. Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly. Serve immediately in heated shallow pasta bowls, sprinkling each serving with Parmesan and a generous grinding of black pepper. Makes 4 servings