|This article featured in the April '07 Feeding Your Family Newsletter|
• Recipe: Pasta Primavera • Lighten Your Loaf
• Things We Love: Recipes by Ina Garten • What's in Season? Watercress!
This simple recipe is all about the peas, one of the first harvests of the spring - but feel free to add any vegetable that catches your eye, from broccoli florets to baby zucchini, or even finely sliced kale or mustard greens.
- 1 lb. of pasta of any shape
- 1/4 cup olive oil
- 4 Tbsp. unsalted butter
- 1 cup peas, either freshly shelled or frozen
- 1 onion, peeled and cut in half
- 1 cup diced prosciutto (optional)
- 1 cup mushrooms, halved
- 1 cup cherry tomatoes, halved
- 1 cup freshly ground Parmesan cheese
- Freshly ground black pepper
- Cook pasta.
- While pasta is cooking, heat olive oil in a skillet. Add the peas, the onion halves and a pinch of salt. Cover and cook over low heat for about 5 to 7 minutes, or until tender.
- Add the prosciutto and stir, allowing to heat through. Discard the onion.
- In another skillet, heat 2 Tbsp. of the butter and add the mushrooms. Cook until soft. Add the cherry tomatoes, and cook just until heated through. Season with salt and pepper and add to the peas and prosciutto mixture.
- Toss the pasta with the remaining 2 Tbsp. of butter and about half the cheese. Serve the peas and prosciutto mixture, and the salt and pepper, on the side. Be understanding if the smaller folks want to pick and choose their way through this springtime dish.