Prosciutto and Peas Orecchiette
1 lb. orecchiette pasta
2 1/2 tablespoons Unflavored, House Blend or Tuscan Herb Olive Oil
1/3 lb. proscuitto ham, diced in 1 inch pieces
2 tablespoons minced onion or shallot
1/2 teaspoon freshly ground pepper
1 heaping cup grated Parmesan cheese
1 tablespoon butter
1 1/2 cup frozen peas
Cook the orecchiette according to package directions and drain, saving about a cup of the cooking liquid.
When the pasta is nearly cooked, saute the prosciutto, onion and black pepper in the oil 2 minutes until the prosciutto is starting to crisp. (I use a Dutch oven since this dish requires tossing at the end.)
Add the pasta and peas to the prosciutto and toss about 1 minute. Add the butter and 3/4 to 1 cup of the pasta liquid and stir until incorporated. Serve with more cheese.
* Orecchiette means "little ears" because of the shape. This recipe was a favorite of my young niece who called it Peas and Cheese.