Cook the Book: Orecchiette with Peas, Prosciutto, Creme Fraiche

Cook the Book

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Cook the Book: Orecchiette with Peas, Prosciutto, Creme Fraiche

Posted by Ed Levine, Post a Comment

April 16, 2007 at 1:30 PM

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Tags: Italian, Nancy Silverton, orecchiette, pasta, peas, prosciutto, recipes, Serious Recipes

The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. Frozen peas are so tender and sweet that I use them all year round. If you can't find orecchiette, use rigatoni or bow-tie pasta.

Cook the Book: Orecchiette with Peas, Prosciutto, and Crème Fraîche

Ingredients

1 1/2 teaspoons kosher salt, plus more for the pasta water
8 ounces orecchiette
3 tablespoons extra-virgin olive oil
6 large garlic cloves, grated or minced (about 2 tablespoons)
1 cup frozen petite peas (about 4 ounces)
1 cup crème fraîche (or sour cream)
6 thin slices prosciutto (about 3 ounces), torn in half
12 small basil leaves

Procedures

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Spoon the pasta out of the skillet and pile it into high mounds on four plates, dividing it evenly. Spoon the sauce left in the skillet over the pasta. Rumple 3 pieces of prosciutto and lay 3 basil leaves over each serving.
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Photograph from iStockPhoto.com