Recipe for Rice Pasta with Peas, Prosciutto and Lemon Balm
Serves 2-4
Servings: 0
Ingredients
- *approximately 1/2 pound rice pasta I used Tinkyada brand spirals
- *2 tablespoons olive oil
- *2 cloves garlic minced
- *2 shallots minced
- *1/2 cup chopped prosciutto preferably organic
- *1 1/2-2 cups trimmed and chopped fresh snap peas
- *1/4 cup organic heavy cream
- *1 handful lemon balm or mint or basil, minced, for garnish
- *freshly grated Parmigiano-Regianno cheese for garnish
Instructions
- 1. Cook rice pasta according to manufacturer's directions. Drain all but a small amount of water from the pot and set aside.
- 2. Heat the olive oil in a cast-iron skillet over low-medium heat. Cook the garlic for 1-2 minutes. Add the shallots and cook for another minute or two.
- 3. Add the chopped prosciutto and cook for a few more minutes, until nice and brown.
- 4. Add the peas and cook for 1-2 minutes. Add the cream, stir everything to combine, and reduce to a simmer.
- 5. Remove sauce from the heat and add to the pot with the pasta. Mix well.
- 6. Spoon pasta into serving dishes and sprinkle with the lemon balm and fresh Parmigiano.