I have a thing for pasta.
Traditional flour pasta, gluten free, whole wheat. Egg noodles, rice noodles, orzo.
Boil it, bake it, toss it. Cover it with butter, cheese, chili. Whatever.
Give me all of it.
I used rice noodles to make this spicy twist on pho here.
I used a bunch of leftover ingredients to come up with this earthy creation here.
This fried, cheesy app is always a hit.
There is just something about pasta that is cozy and comforting.
I am especially a fan when the recipe is super simple. I love when a recipe only needs a half a dozen ingredients and still comes out to be a balanced, well rounded dish. Add in the fact that you only get a cutting board, one pot and a strainer dirty and this is the perfect weeknight comfort meal.
Pasta with Peas, Roasted Garlic, and Prosciutto
Here's what ya need:
1 lb pasta- choose a wider noodle- I used linguine
2 c. frozen peas
1/4 lb prosciutto- about 6 slices- cut into 1 inch strips
1 head of garlic
3 tbsp butter
1/2 c. pecorino cheese- shredded
And here's what ya do:
1. Preheat oven to 350 degrees. Cut the top off the head of garlic and drizzle with olive oil. Wrap in foil. Place on oven rack and cook for 35 minutes. Remove and let stand about ten minutes.
2. Unwrap garlic and carefully peel out the garlic cloves. You'll want to start from the outer layers and work your way in. Set aside.
3. In a large pot, bring salted water with a tbsp of oil to a boil and cook pasta to al dente- (about 2 minutes less than the package directions).
4. When the pasta has about 4 minutes left, add the peas directly to the water with the pasta in it. Once cooked, drain, and rinse the pasta and peas.
5.Return the large pot to the stove and add butter. When butter is melted, add garlic and prosciutto and cook for 1 minute. Turn off the heat, add pasta and peas and toss to coat in butter and incorporate garlic and prosciutto. Stir in pecorino.
6. Plate and top with plenty of freshly cracked black pepper and additional cheese if desired. Serve and enjoy!
Note: You may have noticed that other than in the pasta water, I used no salt for this recipe. Trust me! Skip the salt. Both pecorino and prosciutto are super salty, so you won't need it. :)