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Pasta with Ham, Peas and Wild Herbs

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Source: The Italian Gourmet

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Yield: Serves 4

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.

RECIPE INGREDIENTS

For the Pasta:

3 1/4 cups all-purpose flour

9 eggs

3 1/2 oz cooked, chopped spinach

For the sauce:

3 1/2 oz prosciutto, cut into thin strips

3 1/2 oz butter

3 1/2 oz shelled green peas

1 cup mixed chopped herbs: basil, mint, marjoram, chicory, thyme, rosemary

3/4 cup freshly grated parmesan cheese

DIRECTIONS

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 rectangles 1 1/2 x 3/4 in 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 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 grated Parmesan and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

880

Fat. Total:

42g

Fiber:

Carbohydrates, Total:

81g

Sodium:

602mg

% Cal. from Fat:

43%

Cholesterol:

564mg

Protein:

41g

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