Penne with Prosciutto, Peas and Leeks in Cream Sauce
Ingredients
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/3 pound chunk prosciutto di Parma or ends of prosciutto, cut into 1/8- to 1/4-inch dice
- 2 leeks or 4 spring onions, halved and whites and light greens thinly sliced
- 2 large cloves garlic, thinly sliced
- 1 cup freshly shelled spring peas
- Salt and pepper
- 1/4 cup white wine
- 1/2 cup cream
- 1/2 cup Mascarpone
- 1 pound penne
- 1 cup (a few handfuls) grated Parmigiano-Reggiano cheese
- 1/2 cup (combined) flat-leaf parsley and mint, chopped
- 2 teaspoons lemon zest
- Salad of halved cherry tomatoes, sliced Persian cucumber or baby zucchini, and finely chopped red onion tossed with salt, pepper and EVOO, for serving (optional)
Preparation
Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium heat with EVOO, 2 turns of the pan. Add prosciutto and render a minute or two. Add leeks or green onions, garlic and peas, and season with salt and pepper. Sauté 3-5 minutes then add wine and evaporate. Add cream, melt in mascarpone and reduce heat to low.
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