Echoing the colors of the Italian flag, this easy pasta dish combines verdant peas and salty ham with two hues of longer noodles. It comes from Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes (Houghton Mifflin Harcourt), a veritable handbook for making fresh, delicious Italian food at home.
4 oz ( 1/2 cup) unsalted butter
1 shallot, minced
2⁄3 cup fresh garden peas, blanched
4 oz ham, cut into thin strips
1 cup heavy cream
10 oz White Pasta
10 oz Green Pasta
Kosher salt, as needed
1/2 cup grated Parmigiano-Reggiano, plus more as needed for serving
1. Heat the butter in a large sauté pan over medium heat. Add the shallot and cook, stirring frequently, until tender and translucent, about 2 minutes. Add the peas and ham and cook, stirring, until the peas are hot, about 2 minutes. Add the heavy cream, reduce the heat to low, and simmer until the cream is thickened and slightly reduced, about 5 minutes.
2. Bring a large pot of salted water to a boil over high heat. Add the green and white pastas and stir to submerge and separate the strands. Cook, uncovered, until just tender (al dente), about 3 minutes.
3. Drain the pasta in a colander. Shake well to remove most of the water clinging to the pasta. Transfer the hot pasta to the sauté pan with the cream, ham, and peas and toss together over low heat until the pasta is evenly coated. Add the cheese and stir until evenly blended.
4. Transfer the pasta to a heated serving bowl or pasta plates and serve at once, passing additional cheese on the side.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Pasta by Gianni Scappin, Alberto Vanoli, and Francesco Tonellim, The Culinary Institute of America. Photography by Francesco Tonelli. Copyright 2013.
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