This is my inaugural "Rough Recipes" recipe. Unlike other recipes on the "Recipes" tab, which are tested and developed with specific measurements in mind, Rough Recipes will be where things I cooked but didn't necessarily measure live on my website. Exhibit A? This pasta that came together with prosciutto, pantry staples, and snap peas from the farmer's market.
Rough Ingredient List:
- 3/4 lbs sugar snap peas, sliced on a bias (at a pretty looking angle)
- kosher salt
- small package prosciutto
- few glugs extra virgin olive oil
- aromatic things - few scallions, shallots, and garlic cloves, all diced
- 1/2 lb pasta - I love bucatini
- lots of grated parm or pecorino
- handful of fresh mint or basil, chiffonaded (aka: sliced into thin ribbons).
- Bring large pot of heavily salted water to boil.
- While water is boiling, crisp up prosciutto in skillet. You can also crisp up in the oven. When crispy, let cool, crumble into bite-sized pieces, set aside.
- To same skillet you cooked prosciutto, add few glugs of extra virgin olive oil and cook aromatics.
- When water is boiling, add pasta and cook until just shy of al dente (little less than the package instructions, pasta will finish cooking in skillet). In last minute or so of cooking pasta, add snap peas to same water. Reserve few cups of pasta water towards end of cooking - you'll use this to make the sauce.
- Once cooked, transfer peas and pasta to skillet. Throw in few knobs of butter, lots of grated cheese, season with kosher salt. Stir, loosen with few splashes of reserved pasta water at a time. Add mint. Keep tossing, tasting, and adjusting for seasoning. Add more kosher salt and cheese for more savory flavor. Add more pasta water to loosen.
- Transfer to two plates and top with crispy prosciutto, more fresh parm, and more mint.