Fresh pasta perfect for spring

By Metro Creative

With spring on the horizon, the opportunity to once again use ingredients synonymous with spring is upon us. Such is the case with the following recipe for “Prosciutto, Tomatoes & Peas” from Biba Caggiano’s “Spaghetti Sauces,” (Gibbs Smith), which employs spring shallots to pack a flavorful punch for a light dish that’s ideal for a warm spring night.

Prosciutto, Tomato and Peas

Serves 4 to 6

1½ pounds unshelled fresh peas or 1 10-ounce package frozen peas, thawed

1/2 cup extra-virgin olive oil

1/2 cup minced shallots

2 cloves garlic, minced

5 to 6 fresh plum tomatoes, minced

Salt and freshly ground pepper, to taste

1/4 pound sliced prosciutto, diced

1 pound spaghetti

2 tablespoons unsalted butter

1/2 cup freshly grated

Parmigiano-Reggiano cheese

1. Shell the fresh peas and cook them in a medium saucepan of boiling salted water until tender but still firm to the bite, 3 to 4 minutes.

2. Heat the oil in a large skillet over medium heat. Add the shallots and cook until lightly golden and soft. Add the garlic, stir once or twice, and then add the tomatoes. Season with salt and pepper and cook until the tomatoes begin to soften, 4 to 5 minutes. Add the prosciutto, stir for a minute or two, and then add the peas. Stir until the peas are heated through. Turn off the heat.

3. Meanwhile, cook the spaghetti in boiling salted water according to package directions.

4. When pasta is almost done, scoop up and reserve 1/2 cup of the cooking water. Drain spaghetti and add to the skillet. Add the butter and mix quickly over low heat until pasta and sauce are well combined. Add a little of the reserved cooking water if needed. Taste, adjust the seasoning and serve with a little sprinkle of the Parmigiano cheese.