Spring Pasta with Herbs, Prosciutto, Peas, & Zucchini Recipe
Inspired by Marcella Hazan’s “Fusilli with Creamy Zucchni and Basil Sauce” and then modified beyond recognition.
- 1 pound pasta
- 3 tbsp butter
- 4 tbsp olive oil
- 1 small onion, chopped fine
- 2 or 3 cloves garlic, minced
- 1 pound zucchini
- 1 cup peas
- 1/4 lb thinly sliced prosciutto, cut into bite-sized pieces
- Fresh chopped sage and rosemary, to taste (about 3 tbsp total)
- 1 tsp all-purpose flour, dissolved in 1/3 cup milk
- A handful of parsley, roughly chopped
- 1 egg yolk, beaten lightly
- 3/4 cup grated Parmesan and/or Romano cheese
- Drop the pasta into boiling water to cook while you make the sauce.
- Melt half the butter and all of the olive oil in a skillet. Add the onion, garlic, and zucchini. (If you’re using dried herbs instead of fresh, add them now.) Saute until the onion is translucent and the zucchini is soft.
- Add the peas, prosciutto, sage, and rosemary; saute for another minute or two.
- Turn the heat down to medium low and stir in the flour and milk mixture a little at a time. Cook, stirring constantly, for about 30 seconds. Add the parsley and cook, stirring, for another 30 seconds.
- Off the heat, swirl in the remaining butter. Quickly mix in the egg yolk and the grated cheese. Taste and correct for salt.
- When the pasta is cooked, drain it and toss in a serving bowl with the sauce. Serve hot.
- *You can use dried pasta from a box, or make your own fresh pasta with finely ground sage & rosemary mixed into the dough. If you do that (worth the extra work, in my opinion), use slightly less herbs in the sauce.
Member recipes are not tested by the CHOW food team.