Delicious, just make sure you save the cup of pasta water because the pasta soaks it up!!!
- 15 ounces tinned mushy peas
- 1 pound Cavatappi pasta
- As needed water for boiling pasta
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil
- 3 ounces prosciutto
- To taste parmigiano reggiano cheese
- 1 small red onion
- To taste salt
- To taste ground black pepper
Fry the prosciutto. Set aside. Reserve the drippings. Boil the pasta in oil, water, and salt.
Reserve 1 cup of the pasta water. Dice the onion and fry in the prosciutto drippings. When the onions are translucent add the pasta directly from the pasta water, spooning it over.
When covered stir in and do it again till all the pasta is transferred.
Stir in the mushy peas well making sure all the pasta is covered well. Use the pasta water to thin it a bit to coat the pasta. Chop the prosciutto stir in a bit, and add to the top along with grated and shaved, parmigiano reggiano cheese. Salt and pepper to taste.
Serve I hope you enjoy!
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