Fresh Pasta with Prosciutto and Peas
| 1 |
Cup |
Creme Fraiche |
| 1/2 |
Cup |
Heavy cream |
| 4 |
Tbsp |
Unsalted butter |
| |
|
Salt |
| |
|
Pepper |
| |
|
grated nutmeg |
| 1 1/2 |
Cup |
Shelled peas, or snow peas |
| |
|
Fresh egg noodles |
| 4 |
Slices |
Prosciutto, cut into0 1/4-inch ribbons |
| 1 |
Tbsp. |
Finely cut chives |
| |
|
Grated Parmesan cheese for serving |
1. Bring a large pot of well-salted water to a boil. But creme fraiche, cream and butter in a wide, deep skillet over mdium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
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.
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.
4. Drain pasta and add to skillet, Sprink with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
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