Peas and Cheese
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.