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Penne with Sugar Snap Peas and Prosciutto

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Recently, much of my culinary mojo has been focused on getting my mother to eat actual food during her stint in orthopedic rehab. One day not too long ago, a Real Live Italian Angel (no, really) sent me some sugar snap peas fresh from the farmers market, along with a generous quantity of really good prosciutto. [Edited to add: I have now been informed that the sugar snap peas came not from the market, but from the garden of the Italian Angel. In addition to her celestial duties she is also a Master Gardner]. It happened that the Pea and Prosciutto Courier had been entrusted with a recipe for a quick, fresh, pasta dish using both ingredients to great advantage, and we whipped some up. At our house we ate the dish alongside a beautiful piece of cod baked with butter and lemon, but my mother ate hers all by itself, savoring every still-crunchy pea.

Penne with Sugar Snap Peas and Prosciutto

  1. 1 lb. dried penne pasta
  2. 1 onion, diced
  3. 2 tablespoons olive oil
  4. 1-2 tablespoons butter
  5. 3/4 lb. sugar snap peas, strings pulled
  6. 1/4 lb. prosciutto
  7. Salt and freshly ground pepper, to taste
  8. Splash dry white wine (optional)
  9. Grated Parmesan Cheese (optional)

Begin boiling water for pasta, and steam sugar snap peas; your goal is just to get the raw taste out of them while leaving them crisp. If you have a pasta pot with a steamer insert, you can steam peas over the pasta water for 2-3 minutes, otherwise they are easily steamed in the microwave or in a folding steamer insert.

When water is boiling, salt water, add pasta, and boil for 10 minutes.

While pasta boils, melt butter in large saucepan over medium heat, add olive oil and sautee onion until transparent. Add prosciutto and sautee about 2 more minutes. Add steamed peas, a splash of white wine, and salt and pepper to taste.

Drain pasta, reserving a cup of water from the pasta pot. Stir pasta into pea and prosciutto mixture, adding a bit of pasta water to form a bit of sauce.

Serve with Parmesan for grating.

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About imagineannie

I feel like I'm fifteen - does that count? I'm lots of things, I get paid to be the Managing Editor for a local news publication, and I love my job. I am also inordinately fond of reading, animals (I have four), elephants, owls, hedgehogs writing, tramping in the woods, cooking India, Ireland, England, avocado toast, Sherlock Holmes, Harry Potter, Little Women, Fun Home, Lumber Janes, Fangirl, magic, Neil Gaiman, Jane Austen, YA books, not YA books, classical music, Salinger (OMG SALINGER), Brahms, key lime pie, indie music, podcasts, sleeping in, road trips, marmalade, museums, bookstores, the Oxford comma, BBC, The Miss Fisher Mysteries, birdwatching, seashells, kombucha, and stickers. Not a huge fan of chewing gum, jazz, trucker hats or dystopian and/or post-apolcalyptic fiction (but I'll try anything).

6 responses »

  1. Yum! I was just contemplating something like this for our wedding anniversary dinner (and my first time near a stove in, like, forever).

    Reply
  2. imagineannie

    Diana, I’m glad it looks good to you – maybe a little lemon pudding for dessert? 🙂

    Reply
  3. MMMMMMMMMMMMM sounds totally delicious! Christina

    Reply
  4. Annie ~ Glad to hear that your mom is munching along on some very tasty sounding (pun sort of intended with the crunchy part) eats.

    Happy 4th to you and your family! and now that it’s past the 4th holiday, Happy July to you and yours! junemoon

    Reply
  5. imagineannie

    junemoon, happy belated 4th to you, too! Perhaps you can make some use of sugar snap peas in the therapeutic process…..?

    Reply
  6. imagineannie

    christina, it was, it was. 🙂

    Reply

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