James Beard’s Pleasant Pasta

Name: James Beard’s Pleasant Pasta
Total time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: Salt; 1 pound spaghetti; 1 10-ounce package frozen peas; 4 tablespoons butter; 1/2 pound thinly sliced prosciutto di Parma, rolled up and cut in 1/4-inch-wide strips; 2/3 cup heavy cream; Freshly ground black pepper; 1/2 to 3/4 cup grated Parmesan cheese; more as needed

Recipe from Marion Cunningham

Adapted by Alex Witchel

James Beard’s Pleasant Pasta — Andrew Scrivani for The New York Times

Total Time: 20 minutes
Rating: 5(1,224)
Comments: Read comments

Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon. —Alex Witchel

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Ingredients

Yield:4 servings

Salt
1pound spaghetti
110-ounce package frozen peas
4tablespoons butter
½pound thinly sliced prosciutto di Parma, rolled up and cut in ¼-inch-wide strips
⅔cup heavy cream
Freshly ground black pepper
½ to ¾cup grated Parmesan cheese; more as needed

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
Step 2
Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

Ratings

5 out of 5

1,224 user ratings

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Comments

Kathy7 years ago

Loved this! I added one clove of finely minced garlic to the butter and sauteed for a minute before adding the rest of the ingredients to the pan. A dry white wine was used to lighten the sauce and I finished it all with a sprinkling of thinly sliced green onions.

Marie7 years ago

Absolutely delicious, easy and quick. I used half and half in place of the of the heavy cream. It is lighter to eat. Toss the prosciutto strips at the very last minute, briefly. This is a family and guest favorite.

Excessive Moderation7 years ago

I would just thaw the "tiny peas" under hot water for a second so that you get that little "pop" as you eat. Fresh shelled edamame also work well.

Calliope3 months ago

this was excellent! I added sauteed mushrooms, drizzled milk, and a splash of wine!

nancam5 months ago

Loved this pasta! I sautéed cremini mushrooms first, added the frozen peas and prosciutto to the pan with the mushrooms, then proceeded with the recipe. So simple yet elegant…and delicious!

Colin1 year ago

Standard 4 oz package of prosciutto was plenty. Added 1 clove of garlic and sage to butter then frozen peas directly into skillet. Used half and half instead of cream. Lemon zest and juice. Parsley at end. Delicious!

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