About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he’s now living in Chicago.
About This Recipe
|ACTIVE TIME:||15 minutes|
|TOTAL TIME:||15 minutes|
- 1 1/2 teaspoons kosher salt, plus more for salting the pasta water
- 8 ounces orecchiette pasta
- 3 tablespoons olive oil
- 6 cloves garlic, minced or grated
- 1 cup frozen petite peas, or fresh if in season
- 1 cup crème fraîche
- 6 slices prosciutto (3 ounces total), torn in half
- 12 small basil leaves, or 6 large ones roughly torn
Bring a large pot of salty water to boil. Add the pasta and cook until al dente, stirring occasionally to prevent sticking.
In the meantime, heat the oil in a large skillet over medium-high heat and add the garlic. Cook for a couple minutes until fragrant but not browned, then reduce the heat to medium and add the peas, cooking for a few seconds, then add the crème fraîche and kosher salt. Bring to a simmer, stirring constantly, until warmed through.
Reserving 1/3 cup of the pasta water, drain the pasta and add it while still wet to the skillet. Toss well with the sauce and add the pasta water to create a loose sauce. Turn the heat to high and cook for 2 minutes as the sauce melds with the pasta.
Transfer to bowls and top with any sauce left in the skillet. Lay the prosciutto and basil leaves on top. Serve immediately.