Pasta With Peas, Prosciutto and Lettuce
Evan Sung for The New York Times
PUBLISHED August 17, 2022
For a long time now, I’ve experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe — pasta with spring vegetables — the meat is literally a garnish, but one with huge impact.
That meat is prosciutto, and it’s briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham’s salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce.
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