Egg and spinach tagliolini pasta with prosciutto and spring peas
courtesy Chef Domenico of Assaggi Mozzarella Bar
1 lb. Basic egg and spinach pasta dough cut into long flat strips
3 tbsp. Unsalted butter
1 Cup Prosciutto cut into julienne stripes
2 Cups Mixture of shelled sugar snap peas and fresh green peas
1 Cup Fresh pea sprouts
1 Cup Melted parmigiano reggiano
Black pepper to taste
Salt for the pasta water
Method of preparation:
Boil salted water in a large pot.
Heat the butter in a sautée pan over medium to high heat.
Add the prosciutto to the melted butter, wait till translucent, add the assorted peas, wait for the prosciutto to brown, and the peas, tender, about a minute.
Add the pea sprouts.
Season with black pepper. Put to the side.
Cook the tagliolini pasta in the salted boiling water for a minute and toss it in the pan with the green peas and prosciutto.
While the pasta is cooking, melt the parmigiano reggiano with a touch of cream in a bain marie.
Add the melted parmigiano reggiano to the pasta, peas, and prosciutto.
Lightly toss and stir all ingredients and serve.