ORECCHIETTE WITH PEAS, PROSCIUTTO, AND CRÈME FRAÎCHE


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

YIELD: serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes

Ingredients

  • 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

Procedures

  1. Bring a large pot of salty water to boil. Add the pasta and cook until al dente, stirring occasionally to prevent sticking.

     

  2. 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.

     

  3. 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.

     

  4. Transfer to bowls and top with any sauce left in the skillet. Lay the prosciutto and basil leaves on top. Serve immediately.
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2 responses to “ORECCHIETTE WITH PEAS, PROSCIUTTO, AND CRÈME FRAÎCHE

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