For the Pasta:
3 1/4 cups all-purpose flour
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
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.
Active Time: 40 Minutes
Total Time: 40 Minutes
Yield: 4 Servings