Fettuccine with Peas, Prosciutto and Mint

A Simple Pasta That isn't Simplistic

Apr 3, 2009 Stuart Stein

Peas signal the true end of winter's muted braises. Peas take on heroic proportions and their bright green color makes you anticipate the taste of their natural sweetness

The pairing of herbaceous mint, the slight saltiness of the prosciutto and the brilliance of the peas is a natural. A light grating of sheep’s milk cheese puts this recipe over the top. The The epitome of Spring.

For Peas

• water
• kosher salt
• 1½ cups fresh, shelled English peas or snap peas

To Prepare the Peas: Fill a large stainless steel pot with water and salt. Place over high heat and bring to a boil. Put the peas into a steamer basket and place basket in the boiling water. Blanch until peas are bright green but still slightly crisp, about 1 minute. Remove the basket with the peas and place in ice water to stop the cooking. When peas are cold, drain and set aside. Reserve boiling water for the pasta.

For Mint Butter

• 6 tablespoon, unsalted butter, softened
• 2 ounces prosciutto or other cured ham, thinly sliced and cut into thin strips (about ¾ cup)
• juice of 1 lemon
• ¼ cup fresh mint leaves, cut into ¼-inch-wide strips
• kosher salt and pepper, to taste

To Prepare the Mint Butter: In a bowl of an electric mixer fitted with a paddle, add the butter, prosciutto, lemon juice, mint, salt and pepper and beat until blended. Chill and reserve.

For Pasta

• 1 pound fresh fettuccine or 12 ounces dried fettuccine
• kosher salt and cracked black pepper, to taste
• ½ cup freshly grated sheep’s milk cheese such as Pecorino Romano (Italy), Agour (France), Lamb Chopper (California) or Sally Jackson (Washington)
• pea shoots for garnish

Finishing the Pasta: Add the pasta to the boiling water. Cook until tender but still slightly firm, about 2-3 minutes for fresh or 8-10 minutes for dried pasta. Drain the noodles. Place a saute pan large enough to hold the pasta over medium heat. Add the butter. When just melted, add the peas and heat until warm. Add the drained pasta and toss to coat and season with salt and pepper.

To Serve: Divide pasta among 4 warm pasta plates. Sprinkle with grated cheese and garnish with pea shoots.

Advance Preparation: You can make the mint butter up to a month in advance and store it in the freezer or make it 2 to 3 days ahead, wrap well and store in the refrigerator.

Substitutions and Options: The same technique for blanching the peas can be applied to summer vegetables such as summer squash, corn or pole beans. You can also substitute hardy herbs such as rosemary, thyme, summer savory or lavender for the mint.

Wine Notes: The complex flavor of this pasta calls for a white wine that will match the richness of the butter and cheese and the bright herbal perfume of mint. The perfect match - a fat, oaky, buttery Chardonnay from California.

Recommendation: Leeward Winery, Reserve Chardonnay, Edna Valley, California ($25) has a rich mouth-feel and dazzling fruit with a touch of natural acidity. More than half of Leeward's production is comprised of rich, full-bodied Chardonnays from premier vineyards along the Central Coast.

Ferrari-Carano, Chardonnay, Alexander Valley, California ($25) has more citrus than most oaked Chardonnays but enough toast, butter, spice and vanilla to be a good food wine. Can you say balanced?

Makes 4 appetizer portions

The copyright of the article Fettuccine with Peas, Prosciutto and Mint in Seasonal Cooking is owned by Stuart Stein. Permission to republish Fettuccine with Peas, Prosciutto and Mint in print or online must be granted by the author in writing.

Organic English Peas

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