Pasta with Leeks, Peas and Prosciutto<< Back to list

Main Dish, Pork
Coarse salt and ground pepper
12ozangel-hair pasta
3tbspbutter, plus 1 tbsp
2medium leeks (6-8 oz each), white and light-green parts only
1package frozen peas (10 oz)
2tbspfresh lemon juice
2oz(about 1 c) thinly sliced prosciutto, cut into thin strips
2oz(about 1/3 c) ricotta salata or Parmesan cheese, shaved with a vegetable peeler
cupwater from pot of pasta
  1. Halve the leeks lengthwise and cut into 2-inch pieces. Rinse the pieces well.
  2. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  3. While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
  4. To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.

4 servings

A lighter, fresher tasting pasta dish

Carolyn Plocher

Mar 5, 2011

Mar 5, 2011

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