Pasta with Prosciutto and Peas

Inspiration:
Everyday Food: Great Food Fast
and Celeste


Ingredients:

• Coarse salt and ground pepper
  
• 12 ounces fettuccine
  
• 1 tablespoon butter
  
• 1 shallot, finely chopped (1/4 cup)
  
• 2/3 cup heavy cream
  
• 1 package (10 ounces) frozen peas, thawed
  
• 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise,
  
• about 1 cup
  
• 1 tablespoon finely grated lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
  
  

Instructions:

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
   
   Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
   
   
2. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

Notes: I thought this was ok. Prosciutto, peas, cream, and pasta used to be my favorite pasta dish. I don't know why, but this wasn't anything too special. I did really enjoy the lemon zest, and the leftovers were surprisingly tasty the next day. It was a nice, quick weeknight meal. Serve with salad.

Liz's Rating: 8/10
Tim's Rating: n/a

Prosciutto and Arugula Pizza

Inspiration:
A recipe in the Top Chef Cookbook (from Frank, season 2), modified to include arugula.

Ingredients:

Pizza Sauce:

• 1 T extra-virgin olive oil
  
• 1/2 yellow or white onion, minced
  
• 1 garlic clove, minced
  
• 1 15-oz. can tomato puree
  
• 1 T tomato paste
  
• 1/4 cup red wine
  
• 2 teaspoons finely chopped fresh oregano
  
• 2 teaspoons finely chopped fresh basil
  
• 1 teaspoon sugar, or to taste
  
• salt and freshly-ground black pepper

Crust and Toppings:

• 4 whole wheat pita bread rounds
  
• 1/4 cup extra-virgin olive oil
  
• salt and freshly-ground black pepper
  
• 12 oz. fresh mozzarella, thinly sliced
  
• 8 slices prosciutto, torn into pieces
  
• 1 bunch arugula, washed, stemmed, and torn into pieces
  
• Balsamic vinegar, extra virgin olive oil, kosher salt, and freshly-ground black pepper, to taste
  

Instructions:

1. Preheat the oven to 400F.


2. In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté until soft, about 1 minute. Add the tomato puree, tomato paste, wine, oregano, basil, sugar, and salt and pepper to taste and stir to combine. Bring to a simmer, cover, then reduce the heat and simmer for 30 minutes for the flavors to blend, stirring occasionally. Set aside to cool slightly.


3. Drizzle the pitas with the oil and season with salt and pepper.


4. Spread the sauce over the pitas, then top with the cheese.


5. Place the pizzas on a baking sheet, transfer to the oven, and bake until the cheese is melted and the crust is crisp, about 20 minutes.
   


6. Meanwhile, toss prosciutto and arugula with a little olive oil, balsamic vinegar, salt and pepper.


7. Remove from the oven and scatter the prosciutto and arugula mixture on top. Cut each pizza into 4 slices and serve immediately.

Notes: The sauce is delicious. The pitas were crispy. I will be using and continuing to modify this recipe in the future!

Suggested beverage: red wine

Liz's Rating: 10/10 for the sauce and toppings, 8/10 for the pita crust.
Tim's Rating (he had a pepperoni version): 8.5/10 (When he was done eating: "I'm sad it's over.")

Orecchiette with Toasted Breadcrumbs

(not my photo)

Inspiration:
Giada De Laurentiis

Ingredients:

• 1 pound dried orecchiette or other small shaped pasta
• 3/4 cup extra-virgin olive oil
• 2/3 cup Italian-seasoned dried bread crumbs
• Sea salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 1 cup finely chopped prosciutto
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. In a large pot, bring to a boil 6 quarts of salted water.
   
2. Cook pasta until al dente, about 8 minutes.
   
3. Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn.
4. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes.
   
5. Remove from heat and set aside.
   
6. Drain pasta in a colander.
   
7. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly.
   
8. Pour into large serving bowl and garnish with chopped parsley.

Tim's Rating: ?/10
Liz's Rating: 10/10