- Salt and pepper
- 1 pound curly-edged, long-cut pasta, such as riccia or long, wide pasta
For the pesto:
- About 3 tablespoons pine nuts or sliced almonds
- 1 cup flat leaf parsley (a few handfuls)
- About 1/2 cup fresh tarragon leaves
- About 1/2 cup fresh mint leaves (a heavy handful)
- 2 cloves garlic, pasted or finely grated
- About 1 teaspoon lemon zest
- A handful of grated Parmigiano Reggiano cheese, plus more for serving
- About 1/4 cup extra virgin olive oil (EVOO)
For the cream sauce:
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1/4 pound thick-cut prosciutto, cut into 1/4-inch cubes
- 1 box frozen organic sweet peas (10 ounces)
- 1/2 cup white wine or chicken stock
- 1 cup heavy cream
Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of the pasta cooking water.
While the pasta is working, lightly toast the nuts for the pesto.
Combine the pesto ingredients, including the toasted nuts, in a food processor and pulse into a paste.
Melt the butter in a large skillet over medium heat, add the shallot and stir for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peas and stir to heat through. Stir in the wine (or stock) and cook to reduce, 2-3 minutes. Stir in the cream and season with salt and pepper. Lower the heat and let bubble; let bubble and thicken for a few minutes.
Toss the pasta with the cream sauce and the pesto, using a splash of reserved cooking water to loosen, if desired. Pass the extra cheese at the table.