Spring Pasta with Herbs, Prosciutto, Peas, & Zucchini
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Ingredients (13)
- 1 pound pasta
- 3 tbsp butter
- 4 tbsp olive oil
- 1 small onion, chopped fine
- 2 or 3 cloves garlic, minced
- 1 pound zucchini
- 1 cup peas
- 1/4 lb thinly sliced prosciutto, cut into bite-sized pieces
- Fresh chopped sage and rosemary, to taste (about 3 tbsp total)
- 1 tsp all-purpose flour, dissolved in 1/3 cup milk
- A handful of parsley, roughly chopped
- 1 egg yolk, beaten lightly
- 3/4 cup grated Parmesan and/or Romano cheese
Inspired by Marcella Hazan’s “Fusilli with Creamy Zucchni and Basil Sauce” and then modified beyond recognition.
Instructions
- 1Drop the pasta into boiling water to cook while you make the sauce.
- 2Melt half the butter and all of the olive oil in a skillet. Add the onion, garlic, and zucchini. (If you’re using dried herbs instead of fresh, add them now.) Saute until the onion is translucent and the zucchini is soft.
- 3Add the peas, prosciutto, sage, and rosemary; saute for another minute or two.
- 4Turn the heat down to medium low and stir in the flour and milk mixture a little at a time. Cook, stirring constantly, for about 30 seconds. Add the parsley and cook, stirring, for another 30 seconds.
- 5Off the heat, swirl in the remaining butter. Quickly mix in the egg yolk and the grated cheese. Taste and correct for salt.
- 6When the pasta is cooked, drain it and toss in a serving bowl with the sauce. Serve hot.
- 7*You can use dried pasta from a box, or make your own fresh pasta with finely ground sage & rosemary mixed into the dough. If you do that (worth the extra work, in my opinion), use slightly less herbs in the sauce.
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