This Rice Pasta with Peas and Prosciutto is a gluten-free (and slightly lighter) version of this delicious recipe. What you see here is no less fantastic, though…my son and I happily gobbled it up for dinner just moments ago.
I’ve got A LOT of lovely peas in my garden right now.
They are wonderful eaten fresh, or when cooked just a bit in a recipe like this one. I used organic prosciutto (made by Applegate Farms) and a small amount of organic heavy cream to add a little decadence to this dish…don’t be surprised if you find yourself scraping every last bit of the sauce out of the pan (I couldn’t help myself)…
My favorite brand of rice pasta is Tinkyada. I like it because it doesn’t go to mush when cooked. Feel free to leave the prosciutto out for a vegetarian dish, and swap basil or mint in for the lemon balm, if you prefer (I’ve got loads of lemon balm in my herb garden so you might want to get used to seeing it my recipes, though…it’s so easy to grow and so flavorful, you might want to consider growing some yourself).
Don’t forget to shower your pasta with some fresh Parmigiano-Reggiano cheese (I use my beloved microplane for this very important job)…
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This is my entry for Slightly Indulgent Tuesday and here are some more pasta recipes to drool over:
Pasta with Bacon and Peas from Steamy Kitchen
Pasta with Peas, Prosciutto and Parmesan from Blue Kitchen
Pasta with Roasted Cauliflower and Prosciutto from Simply Recipes
Recipe for Rice Pasta with Peas, Prosciutto and Lemon Balm
Ingredients
- *approximately 1/2 pound rice pasta I used Tinkyada brand spirals
- *2 tablespoons olive oil
- *2 cloves garlic minced
- *2 shallots minced
- *1/2 cup chopped prosciutto preferably organic
- *1 1/2-2 cups trimmed and chopped fresh snap peas
- *1/4 cup organic heavy cream
- *1 handful lemon balm or mint or basil, minced, for garnish
- *freshly grated Parmigiano-Regianno cheese for garnish
Instructions
- 1. Cook rice pasta according to manufacturer's directions. Drain all but a small amount of water from the pot and set aside.
- 2. Heat the olive oil in a cast-iron skillet over low-medium heat. Cook the garlic for 1-2 minutes. Add the shallots and cook for another minute or two.
- 3. Add the chopped prosciutto and cook for a few more minutes, until nice and brown.
- 4. Add the peas and cook for 1-2 minutes. Add the cream, stir everything to combine, and reduce to a simmer.
- 5. Remove sauce from the heat and add to the pot with the pasta. Mix well.
- 6. Spoon pasta into serving dishes and sprinkle with the lemon balm and fresh Parmigiano.
