Thursday, May 15, 2008

Summer Sage and Pea Pasta

Really so yummy and simple. This one actually pleased all four of my children-- a feat rarely accomplished...
This can easily be a vegetarian dish-- just negate the proscuitto.

1 large shallot, minced
Zest of one large lemon, chopped fine
1 cup heavy cream
2 big glugs dry white wine (a scant ¼ cup)
3-4 tablespoons chopped fresh sage
4 ounces thin proscuitto slices, chopped into 1 cm pieces
8 ounces frozen peas
12 ounces whole wheat (or regular) spaghetti
Parmesan cheese, for passing

1) Put a huge pot of salted, hot water on to boil for the pasta.

2) At the same time, put the minced shallot, lemon zest and cream into a small sauce pan and bring just to a simmer. Allow to very gently simmer for about 5 minutes. Add wine, sage and chopped proscuitto and allow to gently simmer for just a few minutes more. Taste and season with a bit of salt if necessary.

3) When the water is boiling put the pasta in and cook according to package directions. 2 minutes before done, pour in the frozen peas, bring back to a boil and continue to boil for 2 minutes. Take out one large ladle of cooking water then drain the pasta and peas in a collander.

4) Dump the pasta and peas back into the huge pot, pour in the ladle of cooking water and the sage sauce. Toss well, taste to see if it needs salt.

Pass the Parmesan. Serves 4 adults or 2 adults and 4 kids.

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