Pasta with Ham, Peas and Wild Herbs
- Active Time 40m
- Total Time 40m
Although there are a number of ready-packed commercial butterfly pastas on the market, many families-especially in Emilia-keep up the custom of making these pasta shapes at home.
- For the Pasta:
- 3 1/4 cups all-purpose flour
- 9 eggs
- 3 1/2 ounces cooked, chopped spinach
- For the Sauce:
- 3 1/2 ounces prosciutto, cut into thin strips
- 3 1/2 ounces butter
- 3 1/2 ounces shelled green peas
- 1 cup mixed chopped herbs: basil, mint, marjoram, chicory, thyme, rosemary
- 3/4 cup freshly grated Parmesan
Make the pasta: Work the flour with the eggs to form a dough. Halve the dough, add the spinach to one half and work it in. Roll out each half into a thin sheet.
Cut each sheet into 1 1/2 x 3/4-inch rectangles using a fluted pastry wheel. Pinch the middle of each rectangle to form a butterfly shape.
Make the sauce: In a large skillet, brown the prosciutto in half of the butter. Add the peas and herbs and cook until tender.
Meanwhile, cook the pasta in plenty of boiling salted water; drain. Turn the pasta into the skillet and toss with the sauce and the remaining butter. Sprinkle with the Parmesan and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
880 calories; 42g total fat; 564mg cholesterol; 602mg sodium; 81g carbohydrates; 7g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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