PROSCIUTTO PASTA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/4 lb prosciutto, chopped
  • 3 cups sliced mushrooms
  • 2-4 tbsp unsalted butter
  • 8 oz peas (frozen are fine; thaw and cook according to package before use)
  • 1-2 cloves garlic, minced
  • 1 lb vermicelli
  • 1 tbsp fresh herbs, chopped
  • Salt & freshly ground black pepper, to taste
  • Pecorino-Romano cheese

Directions

  • No clue where this recipe came from; I got it from my mother, and she got it from some magazine a good ten years ago. Still, it's a keeper, and I make it often. I've embellished it a bit over the years, but it's still a very simple, quick dish that's good for a weeknight.
  • • 1/4 lb prosciutto, chopped
  • • 3 cups sliced mushrooms
  • • 2-4 tbsp unsalted butter
  • • 8 oz peas (frozen are fine; thaw and cook according to package before use)
  • • 1-2 cloves garlic, minced
  • • 1 lb vermicelli
  • • 1 tbsp fresh herbs, chopped
  • • Salt & freshly ground black pepper, to taste
  • 1. Cook pasta in one gallon salted boiling water according to package instructions; drain.
  • 2. While pasta is cooking, melt 2 tbsp butter in large skillet over medium heat. Saute mushrooms and prosciutto until mushrooms have softened and mushrooms and prosciutto are beginning to brown, 5-8 minutes. Add peas and remainder of butter; let heat through, 2-3 minutes (lower heat if mushrooms or prosciutto are taking on too much color).
  • 3. Turn off heat. Add garlic and herbs; stir 30 seconds. Add pasta; toss thoroughly to combine. Season to taste with salt and pepper.
  • I pretty much always used frozen peas in this dish. They’re just easier, and peas tend to freeze and thaw very well. You can also leave out the garlic or the herbs; the prosciutto adds plenty of flavor all on its own to carry this dish. As far as herbs go, I'd go with sage and thyme, or parsley and thyme. Rosemary is usually overpowering and has a woody texture; it won’t play well with others.
  • If you'd like to use rosemary, though, omit the other herbs, and instead of chopping add one whole sprig of rosemary to the mushroom-prosciutto mix during the last two minutes of heating. Add pasta; toss to combine. Remove rosemary sprig just before serving.
  • Serve with a dusting of good Pecorino-Romano cheese.

Notes

No clue where this recipe came from; I got it from my mother, and she got it from some magazine a good ten years ago. Still, it's a keeper, and I make it often. I've embellished it a bit over the years, but it's still a very simple, quick dish that's good for a weeknight.

I pretty much always used frozen peas in this dish. They’re just easier, and peas tend to freeze and thaw very well. You can also leave out the garlic or the herbs; the prosciutto adds plenty of flavor all on its own to carry this dish. As far as herbs go, I'd go with sage and thyme, or parsley and thyme. Rosemary is usually overpowering and has a woody texture; it won’t play well with others.

If you'd like to use rosemary, though, omit the other herbs, and instead of chopping add one whole sprig of rosemary to the mushroom-prosciutto mix during the last two minutes of heating. Add pasta; toss to combine. Remove rosemary sprig just before serving.

Categories: Main Dish  Pasta  Stove 

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