Tuesday, April 20, 2010

Leftover Peas? Pasta Primavera!

Found a way to use the leftover peas with prosciutto - Pasta Primavera! And more leftover focaccia - and that little sausage thing is a Crepinette that I got from Fatted Calf this weekend, pork and duck liver with pistachios wrapped in caul fat - can you say rich? That's why we had to split one!

Pasta Primavera serves 4

leftover peas from Piselli (ok, if you didn't cook the recipe from the other day, saute a few slices of chopped prosciutto in a pan first with a little olive oil then just toss the fresh peas in at the end)
olive oil - couple tablespoons
about 10-15 small asparagus stalks, tough ends cut off and then cut into small pieces
1 clove garlic minced
1/4 cup cream
1/2 teaspoon grated lemon zest
1/3 cup parmesan
couple leaves basil chopped
cooked fresh fettuccine - save about 1/4 cup of the pasta water

In the pan that you cooked the prosciutto add a little olive oil and the asparagus and cook a few min. Add the garlic and cook for just a few seconds. Pour in the cream, zest, parmesan and basil and leftover peas (or just fresh ones). Add the pasta and a couple tablespoons of the pasta water - toss it all together until it's hot, adding more water to make a creamy sauce if needed. Serve with more cheese on top and pepper.

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