Tagliatelle With Peas And Prosciutto

Serves 4

The striking look of this pasta belies how easy it is to make and how accessible its ingredients are. If you’re feeling fancy, however, finish the pasta with some truffle butter, about a teaspoon per serving. Serve this to celebrate the start of spring.

ingredients

Kosher salt
Extra virgin olive oil
1 shallot, thinly sliced lengthwise
1 cup fresh or frozen peas
1 1/2 cups Chicken Broth (page 241)
1 teaspoon chopped fresh parsley
2 teaspoons chopped fresh tarragon
4 thin slices prosciutto, chopped
3/4 pound fresh or dried tagliatelle
1/4 cup grated Parmigiano-Reggiano (optional)

directions

Bring a large pot of-well-salted water to a boil.

Make a Pea Puree:

In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot, season with a generous pinch of salt, and cook until tender, about 5 minutes. Add half the peas and the chicken broth. Increase the heat to-medium-high and cook the peas until tender, 2 to 3 minutes. Add the parsley and tarragon. Transfer the mixture to a blender or food processor (or use a hand blender right in the pot) and puree it. (Rewarm it before serving and thin it with a little broth if necessary.)

Crisp the Prosciutto:

Heat about a teaspoon of olive oil in a medium sauté pan. Add the prosciutto and cook, stirring occasionally, until the prosciutto is quite crispy, 4 to 5 minutes.

Cook the Pasta:

If using fresh pasta, add it and the other half of the peas to the boiling water at the same time and cook until the pasta is al dente. If using dried, start the pasta first and add the peas for the last 2 minutes of cooking. Reserve a cup or so of the pasta water, then drain the pasta and peas. Return the pasta and peas to the pot they were cooked in, add the pea puree, and toss to coat, adding a little of the reserved pasta water if it looks dry.

To Serve:

Divide the pasta among warm bowls and top with the prosciutto. Drizzle a teaspoon of olive oil over each bowl and serve immediately topped with Parmigiano-Reggiano if you like.