Busy Nights Recipes

Tuesday, November 08, 2005

Creamy Shells with Peas and Prosciutto

Creamy Shells with Peas and Prosciutto
from The America's Test Kitchen Family Cookbook

1 C whole milk ricotta cheese (I used part skim)
1 oz Parmesan cheese, grated (1/2 C)
2 T unsalted butter, cut into 8 pieces
salt and pepper
4 oz thinly sliced prosciutto, cut into 1/4" strips
1 T extra-virgin olive oil
1 onion, minced
1 pound small pasta shells
2 C frozen peas
1 T fresh lemon juice

1. Bring 4 quarts water to a boil in a large pot for the shells.

2. Meanwhile, combine the ricotta, Parmesan, butter, 1/4 tsp salt, and 1/2 tsp pepper in a serving bowl large enough to hold the pasta.

3. Cook the prosciutto and oil in a 12-inch nonstick skillet over medium-high heat until the prosciutto is well browned and crisp, about 5 minutes. Transfer the prosciutto to a paper-towel lined plate, leaving the oil in the skillet.

4. Add the onion to the oil in the skillet and cook over medium heat until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir the onion mixture into the ricotta mixture.

5. When the water is boiling, stir in 1 T salt and the shells. Cook, stirring often, until the shells are almost tender but still a little firm to the bite. Add the peas during the final 30 seconds of cooking.

6. Reserve 3/4 C of the pasta cooking water and then drain the shells and peas. Whisk in the lemon juice and 1/2 C of reserved pasta cooking water into the ricotta mixture until smooth. Add shells and peas and toss to coat. Season with salt and pepper to taste.

7. Add the remaining 1/4 C pasta cooking water as needed to loosen the sauce before serving. Sprinkle with crisp prosciutto.

2 Comments:

At 9:04 PM, Blogger Michele said...

Sounds delicious! Will have to give it a try.

 
At 7:54 AM, Blogger amateur said...

This sounds great. I will definitely give it a try. Where do you buy your prosciutto?

 

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