Spaghetti With Creamy Pea Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Adapted from a recipe by Michele Humes at Serious Eats. Part of her Eat for 8 Bucks series, she estimates dinner for two at $6.83 (not counting pantry staples like butter, salt, pepper and nutmeg). If you want to spend a little more money, some quickly pan-seared shrimp or scallops would go wonderfully instead of the prosciutto. Ingredients:
1 1/2 ounces thinly-sliced prosciutto |
1/2 lb spaghetti (or other pasta) |
1 tablespoon butter |
2 shallots, minced |
10 ounces frozen peas (do not thaw) |
1 cup whipping cream |
1 pinch nutmeg (optional) |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 400°F Arrange prosciutto slices in a single layer on a baking sheet. Bake until crispy, 8-10 minutes.
2. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente.
3. While the spaghetti cooks, melt butter in a skillet over low heat. Sweat shallots until translucent, about 2 minutes. Add peas and cook, stirring occasionally, until peas are soft and bright green, about 2 minutes. Transfer to blender or food processor. Add cream and process until smooth.
4. Pour puree into a sieve placed over the skillet. Press puree through with the back of a wooden spoon or a spatula (discard anything left in the sieve). Warm puree over low flame. Season well with salt, pepper and optional nutmeg.
5. Drain pasta and toss with sauce. Crumble prosciutto over the top and serve.
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