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Pasta with Smashed Peas, Prosciutto, and Scallions

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Makes 4 servings 1x

Time 30 minutes

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Ingredients

  • Salt
  • 2 tablespoons olive oil
  • 4 ounces prosciutto, chopped
  • 1 bunch scallions, white and green parts separated, all chopped
  • Black pepper
  • 3 cups fresh or thawed frozen peas
  • 8 ounces any pasta, preferably whole wheat
  • 1/4 cup grated Pecorino Romano cheese, optional

Instructions

  1. Bring a large pot of water to a boil and salt it. Put the oil in a large, deep skillet over medium heat. When it’s hot, add the prosciutto and cook until it is crisp, about 5 minutes. Add the white parts of the scallions and a sprinkling of salt and pepper and cook, stirring occasionally, a few minutes more. Stir in the peas and cook for 2 to 3 minutes, then turn off the heat.
  2. Cook the pasta in the boiling water until it’s tender but not mushy (start tasting after 5 minutes). When it’s almost done, return the peas to medium heat, add some of the cooking water, and roughly mash the peas. Drain the pasta, reserving a little more of the cooking water. Stir enough water into the peas to make a sauce, then toss in the pasta, chopped scallion tops, and pecorino if you’re using it. Taste and adjust the seasoning if necessary. Serve immediately.

— Recipe from The Food Matters Cookbook