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First Courses: DRIED PASTA

SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA® Spaghetti with Peas and Prosciutto di Parma®

Mail this recipe to a friend!	1/4 lb. Prosciutto di Parma®, in one piece 2 small garlic cloves, peeled 15 sprigs Italian parsley, leaves only 5 tablespoons olive oil 1 pound fresh peas, shelled or 1 pound "tiny tender" frozen peas 2 cups chicken or meat broth salt freshly ground black pepper 1 pound spaghetti 15 sprigs Italian parsley, leaves only, for garnish	See Also:      Fresh & Cured Meats      Prosciutto di Parma DOP      Pasta      Dry Pasta: Spaghetti      Wine Pairings      Cagnina di Romagna DOC      Dolcetto di Dogliani DOC      Grignolino d'Asti DOC      Terreni di San Severino DOC
	Cut Prosciutto di Parma® into small pieces. Finely chop the garlic and coarsely chop the parsley. Heat the olive oil in a medium-sized saucepan over low heat. When the oil is warm, add the Prosciutto di Parma® and the chopped ingredients and saute for five minutes, stirring occasionally with a wooden spoon. Add fresh or frozen peas to the saucepan and saute for 10 minutes. Start adding the broth 1/2 cup at a time. Simmer, adding more broth as needed until the peas are soft. If fresh peas are used, cover saucepan while simmering. Season with salt and pepper. To cook the pasta, bring a large pot of water to boil over medium heat, adding salt to taste. When water comes to full boil, add the pasta and cook for eight to ten minutes. Drain the pasta and add it to the saucepan. Mix very well. Cook for one minute more, mixing continuously, while the pasta absorbs some of the sauce. Transfer to a large warmed serving platter and sprinkle with parsley leaves. Serve hot. Serves 4 to 6 Courtesy of Giuliano Bugialli

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CAPELLINI CON SALSA VERDE   CONCHIGLIE E LENTICCHIE   CONCHIGLIE RIPIENE DI PROSCIUTTO E FORMAGGIO DI MONTASIO   FREGULA STUFADA   LINGUINE ALLE VONGOLE   LINGUINE IN SALSA LEGGERA   PASTA ALLA NORMA   PASTA CON LE SARDE   PASTA 'NCASCIATA   PASTICCIO DI FUSILLI IN TEGLIA   PENNE ALLA CRUDAIOLA   PENNE CON POMODORI E MOZZARELLA   PROSCIUTTO DI PARMA® E INSALATA DI GAMBERI   RIGATONI AL PROSCIUTTO COTTO   SFORMATO DI ANELLINI   SPAGHETTI AI FUNGHI E PARMIGIANO-REGGIANO®   SPAGHETTI AL PECORINO   SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA®   SPAGHETTI ALLA PUTTANESCA   SPAGHETTI DEL MONTE BALDO

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