Monday, May 2, 2011

Day #120 - "Triple P" Cavatappi

Admit it, you only came to see what the 3 P's would be.  Right?  Well, the "Triple P" stands for Peas, Prociutto, and Parmesean.

In one medium pot, I boiled water and tossed in my pasta.

While the water was boiling, I preheated some olive oil in a small skillet over medium heat.   I added some diced red onion, a handful of frozen peas, a couple sprigs of rosemary & sage (to infuse flavor) and some black pepper, and sauteed until tender.   During the last couple minutes of the pasta cooking time, I removed the rosemary & sage, and then added some chopped prociutto to continue cooking with the peas & onion. 

Once the cavatappi was ready, I drained the water and returned the pasta to the pot.  I added a pat of butter and tossed until melted and fully coated.  I then tossed in the peas, onion, and prociutto mixture along with a handful of grated parmesean cheese and a squirt of fresh lemon juice.

Another successful pasta night creation from my kitchen!

1 comment:

  1. Try this recipe, one I have perfected at home, same flavor profile:

    Pea & Parmesan Risotto

    1/3 cup arborio rice
    2 tbsp butter
    .25 cup half and half
    large can or carton chicken stock or broth (the biggest one they sell)
    .25 cup Parmesan cheese (or so, to taste/texture of your preference)
    sea salt
    cracked black pepper
    thin sliced Prosciutto ham, diced (optional)

    Risotto takes full attention for about 20-25 minutes. Put your chicken stock in a saucepot on low heat, you just want it hot, not even simmering or boiling. Put a ladle in the chicken stock. Set up the rest of your ingredients next to your skillet. Use a wooden spoon to stir. Melt butter in the largest skillet you own, then add uncooked rice and saute until rice is coated with butter and very lightly toasted. Add broth one ladle at a time, stirring constantly until rice absorbs the liquid. Add your Parmesan and half and half slowly, the risotto will get bigger as it absorbs the liquid. After about 20-25 minutes of stirring and adding more stock, keep tasting it to check. Just before the rice is the tenderness you want, add your peas and prosciutto. Stir constantly! Once rice has reached the desired texture, serve immediately.