Recipe - Egg Pasta Tagiatelle with Prosciutto and Peas

Pasta

Egg Pasta Tagiatelle with Prosciutto and Peas

This simple and elegant dish takes minutes to prepare. Great for a hurried weeknight.

from Bon Appetite, Vol. #65, Issue 3, p.79

1 tablespoon Esprit du Sel Grey Sea Salt ESPRIT DU SEL GREY SEA SALT 6/8.8 OZ
½ cup (1 stick) of unsalted butter
6 oz prosciutto, thinly sliced and torn into bite size pieces
16 fresh sage leaves
1 ½ cups shelled fresh or frozen peas
9 oz (1 package) Sapori di Casa Tagliatelle Sapori di Casa Free-Range Egg Tagliatelle
1 cup Parmesan, finely grated + additional for serving
Freshly milled black pepper

Time: 15 minutes

Yield: 4

Bring a large pot of water to a boil. When it reaches a boil, add salt.
Heat the butter in a Dutch oven or sauté pan until frothy. Add the prosciutto and sage. Cook occasionally stirring until the prosciutto is golden brown and beginning to crisp, about 4 minutes. Remove from the heat until the pasta is ready.
Put the peas and the pasta into the boiling water. According to the package directions, Cook Sapori di Casa Tagliatelle 2-3 minutes. Drain.
Turn the heat to medium under the pot with the prosciutto. Add the pasta, peas, Parmesan, and ¼- ½ cup of the pasta cooking water. Cook, toss vigorously, and add more pasta cooking liquid if needed until sauce and pasta is coated for about 30 seconds. Taste for salt and pepper.