January 29, 2009

Happy Pasta

This recipe came from one of my mom's cookbooks - can't remember which one. It's now just a card in my recipe box. We've titled it "Happy Pasta", because it is easy, tasty, and the first time we made it, I mentioned how I thought bow-tie pasta was one of the happiest types. I made it this week - it seemed like a good choice - and was reminded at how simple and tasty it is. It's also one of those recipes that can be used for experimentation. Use the base recipe, but then add whatever extras you want - I've added shrimp instead of proscuitto, thrown in some tomatoes...

Enjoy...and be happy!

3 tbsp butter
1 1/2 cups minced green onions, white and pale green parts
1 cup heavy cream
1 cup chicken/vegetable stock
2 tsp minced fresh tarragon (I often use 1 tsp of dried instead)
1 1/2 cups fresh or frozen green peas
1 lb dried farfalle (bow-tie pasta)
2 oz proscuitto di parma, finely minced
1/2 cup parmesan

Melt butter in skillet over medium heat. Add green onions, saute until softened, about 3 minutes. Add cream, stock, tarragon, and salt/pepper to taste. Bring to a simmer and lower heat. Cook until reduced to a saucelike consistency. (The cheese will thicken it further.) Keep warm. Cook peas. Cook pasta (al delte). Add proscuitto to sauce just before pasta is done. Drain pasta, save a little water to thin sauce if necessary. Mix pasta with other ingredients. Serve immediately.

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