"Hunger is the best sauce in the world."--Cervantes

Joe's Peasant Pasta Recipe

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This recipe for Joe's Peasant Pasta, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Vannucci
Added: Monday, August 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Salt
1 lb. spaghetti
10 oz. pkg. frozen peas....just use 3/4 of the pkg.
4 T. butter
1/2 lb. thinly sliced prosciutto di Parma, rolled up
and cut in 1/4 inch-wide strips
1 c. heavy cream
Freshly ground black pepper
1/2 to 3/4 c. grated Parmesan cheese

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a saucepan and bring to a boil. Stir until peas are thoroughly heated; drain and set aside.

Drain pasta; return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper. Add Parmesan to taste, and toss again.

Serve piping hot, passing more Parmesan separately at the table.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Joe found this recipe in the New York Times and it quickly became one of our family favorites. Great for a quick meal....serve with a nice salad.

 

 

 

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