Three P’s.

We’ve been anxiously awaiting some, *any*, rain at our house for the last 72 hours or so.   In between weather radar checks, I cooked dinner tonight.  And as we were finishing, the rain started falling — yeah!!

Pasta, Proscuitto & Peas

6 oz fresh pasta (I used linguine)
1 T butter
1 T olive oil
1 shallot,  finely diced
1 clove garlic, finely diced
2 oz sun-dried tomatoes, thinly sliced
4 oz prosciutto, sliced into long thin strips (I trim off fat to throw it in while sauteing the shallots and garlic)
1/2 c white wine
6 oz green peas (i used frozen, you can also use fresh)
1/2 cup heavy cream
6 oz parmesan cheese, finely shredded

Boil pasta in salted water.  Over medium heat, saute onions, garlic and sun-dried tomatoes til soft in butter, olive oil and trimmed fat from prosciutto. After a minute or two, add sliced prosciutto.   Stir for 2-3 minutes.   Add wine to de-glaze pan, stir and reduce by 1/2.  Add peas and cream.  Stir again for 2-3 mins. 

When pasta is done, strain (saving 1 cup pasta water in case sauce needs thinning). Remove sauce from heat and place strained pasta in cream sauce.  Toss pasta in sauce.  Add pasta water if needed to thin sauce.

Stir in cheese.   Serve!