Orrechietti with Prosciutto, Asparagus, Peas and Mint

 
It was a good day at the Farmers' Market on Thursday. Clearly, spring is in full force in Northern California.  Baskets of arugula, mesclun, mustard greens and kale flowers vied for attention between tables teetering with asparagus, artichokes, fava beans and sugar peas.  I discovered Elephant Garlic Scapes, nibbled on Venezuelan artisan chocolate and sampled extra-virgin olive oil and a sublime balsamic vinegar.  The sun was strong in the sky after a week of rain.  It was only 8:30 in the morning.

In usual fashion, my money ran out before my eyes and tastebuds tired.  Each time I go to the market I promise myself I will walk through the stalls first - just to look, taste samples, take pictures, and restrain myself from heavy purchases.  Once through I will double back to stock up, saving the heaviest items for last: citrus, potatoes and tubers, bottles of oil, kilos of meat.

In a perfect world.

This time, I made it through two thirds of the market before I had to turn back, my shopping bags bulging, my arms aching from dangling plastic sacks, handbag and camera, everything dusted in a coat of flour from ficelles balancing in the crook of my elbow.  A woman passed me pulling a smart trolley layered with wicker baskets filled with her market harvest, gracefully maneuvering through the crowds, stopping and chatting, tasting, selecting.  I made a mental note to find one of those for myself.

This recipe is a pasta dish I made for dinner last night, inspired by the asparagus, peas and mint I bought at the market.

Orrechietti with Prosciutto, Asparagus, Peas and Mint
Serves 4

6 oz. (170 g.) prosciutto
1 lb. (500 g.) asparagus, ends trimmed, cut on the diagonal in 1" pieces

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 1/2 cups (375 ml.) heavy cream
1 cup shelled English peas
1 cup finely grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper

Additional grated Pecorino Romano for garnish

Preheat oven to 325 F./170 C.  Arrange prosciutto slices on baking sheet.  Bake in oven 15 minutes.  Turn off oven and leave prosciutto in for additional 15 minutes.  Remove.  Break prosciutto into 1/2" pieces.  Set aside.

Steam asparagus pieces until tender but still firm.  Set aside.

In a large saucepan cook pasta in salted boiling water until al dente.  Drain and return to pot.
While pasta is cooking, heat olive oil in skillet.  Add garlic and cook until aromatic but not brown, about 1 minute.  Add stock and cream.  Bring to a boil and reduce to simmer and cook one minute.  Add peas and cook one minute.  Add asparagus, half the prosciutto, and freshly ground black pepper, stirring to combine.  Add asparagus mixture to the orrechiette. Add 1 cup Pecorino Romano and 1/4 cup mint and stir to combine. 

Serve immediately in warm serving bowl or individual plates.  Garnish with additional grated Pecorino Romano cheese, mint leaves and remaining prosciutto.

What to Drink?
White Wine: Italian Orvieto, Pinot Grigio or Sauvignon Blanc
Red Wine: Chianti Classico or Barbera d'Alba

 

Comments

[Giz]

I'm so sending Psychgrad over for this recipe - she would go nuts over it. If she makes it, I enjoy it ..win/win