Orecchiette with Two Peas, Asparagus and Prosciutto

Welcome to spring.

More daylight to play, leading to simpler foods with faster prep.

Like this.

Fresh green peas, asparagus, crispy sugar snap peas.

Salty prosciutto and sweet garlic, sliced sweet red onions and baby shallots.

Baby romaine lettuce.

On pasta? Yea baby. It works.

Orecchiette with Two Peas, Asparagus and Prosciutto
Liberally Adapted from Bon Appetit April 2009

2 tbsp butter
A couple of swirls roasted garlic oil (or extra virgin olive oil if you don’t make garlic confit and have some roasted garlic oil lying around)
½ large sweet red onion, thinly sliced
2 tbsp minced baby shallot
¼-½ cup dry white wine
½ cup homemade roasted chicken stock
1 pound asparagus, trimmed and cut crosswise into bite sized pieces
1-½ cups fresh shelled peas or frozen, thawed
½-¾ pound sugar snap peas
Enough orecchiette for three people
2 handfuls baby romaine lettuce
Manchego cheese, as much as you like
A handful fresh Italian parsley, chopped
4 ounces thinly sliced prosciutto, cut crosswise into thin strips

Melt butter with a couple of swirls roasted garlic oil in heavy skillet over medium heat. Add onions and shallots and sprinkle with coarse salt and freshly ground black pepper. Saute until tender, about five minutes. Add wine. Increase heat to medium high and simmer until liquid is reduced to glaze about three minutes. Add broth and bring to simmer, set aside.

Bring a large pot of water to boil, add a bit of coarse salt. Add asparagus, cook til done. Plunge asparagus into bowl of ice and water to stop the cooking and preserve the green color. Repeat with peas and sugar snaps, plunging them into the same water with the asparagus. Drain and set aside.

Return water in the big pot to a boil. Cook pasta til tender, drain, reserving about a ½ cup pasta water.

Reheat the onion mixture, add the lettuce and stir til just wilted and add the drained asparagus, peas and sugar snap peas.

Add the pasta and parsley to the skillet, toss together add reserved pasta water. Season with salt and water and cover for just a few minutes to allow pasta to absorb sauce.

Remove top, grate as much Manchego as you feel like eating, sprinkle with the prosciutto and toss again.

Drizzle with a bit more roasted garlic oil and serve.

Serves three generously.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Orecchiette with Two Peas, Asparagus and Prosciutto

96 Degree Grilled Shrimp and Orecchiette

Life just doesn’t stop because it’s 96 degrees in the shade.

You want good food fast in the summer, you’re going to get a little hot.

For example:

Put a large stockpot on the stove to bring to the boil and cook some orecchiette.

The top of your head is now glistening.

Go outside and grill the shrimp while the orecchiette is cooking.

You’ve got a serious glow about you now. The back of your shirt is sticking to you.

Bring the shrimp in to the kitchen. Set aside. Drain the pasta.

Go take a cold shower, stand in front of fan, bring your internal temperature down to an acceptable range and you ready to make a wonderful supper.

And you’ll be cool as a cucumber when you fix it.

96 Degree Grilled Shrimp and Orecchiette

2 cups sweet 100 tomatoes, diced
¼ cup garlic flavored olive oil (from the confit)
1 tbsp black olive Tapenade
½ cup diced roasted red bell pepper
About a Tbsp capers, drained
1 anchovy fillet, chopped
1 tbsp garlic confit
¼ cup chopped fresh mixed herbs, basil, thyme and Italian parsley
3 tbsp toasted pine nuts
9 large shrimp, grilled til they turn pink
4 ounces orecchiette, cooked, rinsed

Combine, correct seasoning and serve.

Serves 3 generously.

96 Degree Grilled Shrimp and Orecchiette