Fresh Pasta With Prosciutto and Peas
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup crème fraîche
- ½cup heavy cream
- 4tablespoons unsalted butter
- Salt and pepper
- Freshly grated nutmeg
- 1½cups shelled peas, or snow peas
- Fresh egg noodles (see recipe)
- 4slices prosciutto (about 2 ounces), cut into ¼-inch ribbons
- 1tablespoon finely cut chives
- Grated Parmesan cheese, for serving
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
- Step 2
Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
- Step 3
Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
- Step 4
Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
Private Notes
Comments
If I make this again, I think I will omit the creme fraiche. The sauce was too thick, and I had to loosen it a bit with some pasta water. Butter and heavy cream alone, I think, would have a better consistency.
According to Serious Eats, use heavy cream (not milk) to make creme fraiche.
1 Tbs Buttermilk to
1 Cup Heavy Cream.
Cover and set at room temp for 12 hrs for best flavor.
Made my own creme fraiche (milk + buttermilk set out on the counter overnight), but it didn't thicken much. Even still, recipe turned out great!
Very nice. Simple. Tasty. Needs a bit more spice.
This was yummy and easy. I changed it up a bit: didn’t use crème fraiche, just heavy cream, and it worked nicely (lighter). Used fresh peas, but instead of blanching I sautéed the peas in the butter with several cloves of chopped garlic then added the cream. Before doing that, I fried the proscuitto in the same pan then drained on paper towels. I put the pasta/garlic/cream/peas mix in serving bowls and topped it with the crispy proscuitto, parm and chives. Lots of cracked black pepper. Nice!
I made this tonight with canned salmon, half and half instead of cream, cream cheese instead of crème fraise, frozen peas, and dried egg noodles (not fresh). The sauce was a perfect consistency and it all came together like a fancy tuna casserole. :) Delicious!
@Julie So you didn’t make the recipe.
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