Daniel Rogov wrote:Whatever one says with re canned (tinned if some prefer) peas, corn or carrots ... among the very best foods in the world when you are on manoeuvres in the army. Open can, dig in with a spoon, feast and forget the battle for a moment or two.
Bob Ross wrote:
I like them in many variations, but this recipe from Andrea Immer Robinson is outstanding. She was peddling a 2003 Gary Farrell Russian River Pinot Noir for $34 -- I was a satisfied peddlee -- but the recipe endures in our house:
PROSCIUTTO PASTA WITH PEAS Serves 4
Subtle, earthy-sweet and meaty – like the wine!
½ lb fettucine
1 T unsalted butter
1 shallot, minced
1 c young fresh peas or frozen baby peas
¼ cup fruity extra virgin olive oil, or more to taste
Salt and pepper
¼ c chopped parsley
Parmigiano Reggiano cheese for grating, optional
Cook the pasta in lots of boiling salted water according to package directions. While the pasta is
cooking heat the butter in a skillet on medium high until it foams. Add the shallot, reduce the
heat to medium-low and cook until it starts to soften. Add the peas and, with tongs, put the
cooked pasta directly into the skillet so that some of the water clinging to it goes into the skillet.
Add the prosciutto, olive oil, salt and pepper and parsley and mix with tongs to blend well.
Remove from the heat and taste, adding more salt, pepper and oil if desired. Serve immediately
with grated cheese if desired.
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