Servings: 4 Preparation Time: 10 minutes Cooking Time: 15 minutes
INGREDIENTS:
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½ cups fresh peas
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1 small garlic clove
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1/3 cup freshly grated Parmesan cheese
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¼ teaspoon sea salt, plus more for pasta water
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1/3 cup + 1 tablespoon Lemon Olive Oil
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1 lb. Bucatini pasta (or similar)
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2 tablespoons lemon juice
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20 cherry tomatoes
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2 tablespoon mint leaves
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4 tablespoons pine nuts, toasted and cooled
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4 oz diced, broiled prosciutto*
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Fresh cracked pepper
DIRECTIONS:
Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes. Drain peas then add to an ice bath for about one minute to stop cooking and drain again. In a sauté pan over medium heat add a tablespoon of Lemon Olive Oil. Add tomatoes and sauté for one minute.
Set aside 1/2 cup peas. Add the remaining cup of peas in the work bowl of a food processor with garlic, 2 tablespoons pine nuts, 1/3 cup Parmesan, lemon juice and salt. Process until smooth, about 2 to 3 minutes, drizzle in remaining Lemon Olive Oil.
Cook Bucatini until al dente. Reserve about one cup pasta water then drain bucatini and return it to pot. Over moderate heat, toss pasta with pesto, cherry tomatoes, reserved peas and one cup pasta water to smooth and distribute pesto; let cook for one minute so that the pesto adheres. Adjust salt to taste, add freshly ground black pepper if desired. Garnished each plate with fresh mint, 2 tablespoons toasted pine nuts and crispy prosciutto.
* Place prosciutto on baking pan and broil on low in oven for about 2 minutes until golden and crispy.
Recipe Courtesy of Seasons Olive Oil