This pasta dish wins on several levels: it is delicious, simple to prepare, and beautiful on the table! I cooked it in a large copper bottom saute pan and served it in the same pan. Add a loaf of crusty French bread and a simple green salad.
Pappardelle with Peas and Prosciutto
16 ounces Pappardelle
4 ounces chopped prosciutto
2 cups frozen peas
4 Tablespoons butter
1 cup Greek Yogurt (use sour cream if you prefer)
1/2 cup heavy cream
coarsely shredded or flaked Parmesan cheese to pass at serving
Assemble all ingredients. This dish is quickly prepared, so you want to have everything you need ready.
Cook pasta according to package instructions. While pasta is cooking, make the sauce.
In a saute pan, combine yogurt, cream, and butter. Heat over medium heat, stirring. As soon as the mixture is hot, turn off heat and season to taste with salt, pepper and a sprinkle of nutmeg.
Put peas in a colander, set over sink. When pasta is ready to drain, pour the boiling pasta water over the peas, then add peas to cream mixture. Finish draining pasta in the same colander, then add to the pan along with prosciutto. Toss to coat with sauce. Serve from the pan and pass grated Parmesan at the table.