Pasta with Ham, Peas and Wild Herbs

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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.

 

Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  4 Servings

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