Celebrating being a Saveur finalist – Pasta With Green Peas, Rucola and Crispy Parma Ham
PASTA WITH GREEN PEAS, RUCOLA AND CRISPY PARMA HAM
400 g/ 14 oz pasta, I used penne
250 g/ 8,8 oz shelled green peas
2 handfuls of rucola. Or baby spinach if you prefer
8 thin slices of Parma ham (prosciutto crudo)
some white wine, optional
extra-virgin olive oil
While the pasta boils, cook the peas and marjoram in some olive oil in a skillet or pan, add a splash of white wine or water if you prefer and let it cook until peas are soft but still al dente. Don’t forget to salt and if the peas are not sweet enough, a pinch of sugar as well.
Now take a non-stick pan and fry the slices of Parma ham gently until crispy, when ready, leave to drip off any excess fat on kitchen paper.
Just before you add the freshly cooked pasta, throw in the rucola and stir until it starts to wilt, then it is time to add the pasta, mix well and crumble the crispy Parma ham over before serving it.