Spring is on the minds of many, including me! Warmer weather, green grass, light and healthy salads, fresh & local foods.
Spring also means springing forward, which is not fun because of the loss of sleep (and how it throws off the little ones who think 5 am is 6 am) but great because when I get home after work there is still daylight!
When I saw this Strozzapreti with Peas, Favas and Prosciutto Pasta dish from my Cooking Light Magazine I thought it seemed very springy (is that a word?). This dish is light and flavorful and an easy weeknight dinner option. My son loved picking out the little twisty pastas and the peas which made this a great dish for him. Now my husband on the other hand, does not like peas so he ate everything except those.
If you aren’t a fan of prosciutto or are vegetarian you could easily modify this recipe to your tastes.
- ¾ lb. uncooked strozzapreti pasta (or other short, twisty pasta)
- 1 Tbsp. olive oil
- 2 teaspoons butter
- 1 large shallot, thinly sliced
- ½ cup shelled and peeled fava beans, or frozen edamame (thawed)
- 1 cup shelled fresh English peas or frozen peas, thawed
- 3 Tbsp. white wine
- ⅓ cup chicken broth, low sodium
- 1 ounce prosciutto, chopped
- ¼ cup whole-milk ricotta cheese
- Shaved Parmesan cheese for garnish.
- Salt and pepper to taste
- Cook pasta according to the package. Drain in collander and reserve ¼ cup cooking liquid.
- Heat a large saucepan over medium heat and add olive olive oil and butter, swirling until butter melts. Add shallot, cooking for 5 minutes or until tender and translucent, stirring occasionally.
- Stir in peas and beans. Increase the heat to medium-high and add wine cooking for 30 seconds.
- Stir in chicken broth and pepper, cook 5 minutes or until peas and beans are tender.
- Remove from the heat and stir in prosciutto.
- Stir in the pasta, reserved cooking liquid, and salt.
- Gently stir in ricotta and garnish with Parmesan.
- Serve with baguette bread.
Source: Cooking Light
Have a great rest of your day.