CLASSIC pasta tagliolini with peas and ham








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Tagliolini is the thinnest of the fresh pasta strips. It is delicate, and proper for the delicacy of the peas in this simple presentation. Fettucine will also do fine.

for the sauce:

  • five tablespoons butter
  • two cloves of garlic, peeled and finely chopped
  • one tablespoon onion, chopped
  • one and a half pounds of fresh peas or a ten ounce package of frozen peas (about one cup of fresh peas)
  • four ounces of prosciutto
  • one tablespoon mint, chopped
  • two tablespoons basil, chopped
  • two tablespoons fresh chopped parsley
  • salt and freshly ground pepper
  • one quarter cup white wine
  • one quarter cup heavy cream
  • two tablespoons freshly grated parmesan

for the pasta:

Shell and wash the peas, if you are fortunate enough to have fresh ones. Or, defrost the frozen.

Cut the prosciutto into strips about one quarter inch wide by an inch and in length.

In a saucepan in boiling water, cook the peas until al dente -- don't let them get too done. Drain in a sieve, run under cold water, and set aside.

In a sauté pan over medium heat put in four tablespoons of butter. Add the garlic and onion and saute for a minute. Add the prosciutto. Cook for two minutes. Add a half teaspoon of salt and freshly ground pepper. Add the mint, basil and parsley and stir. Add the quarter cup of white wine and cook for a minute. Add the quarter cup of cream and cook for another minute. Set aside.

Get five quarts of water to a boil.  Add two tablespoons of salt. Add the pasta. Cook until short of al dente. Then drain, letting the pasta remain moist.

Re-heat the sauce; add the tagliolini to the sauce. Stir. Add the peas and the parmesan. Stir and mix thoroughly. Add the last tablespoon of butter. Add one tablespoon of oil and stir. Cook over high heat for one minute more. Taste for salt and pepper. Then serve.



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