This recipe took some critiquing before it was the perfect bite. Since peas, string beans and arugula are peaking this week in the garden, I wanted to spotlight them in a special pasta dish. The first time I made it - delicious but ... it needed something salty. The second time I made it (same week, my poor husband) just adding some chopped proscuitto made it my new favorite summer pasta dish. Fresh, creamy, salty, a hint of lemon, and the orchecetta "little ears" catch the peas and sauce perfectly. You don't need a garden to make this dish, this could be a farmers market pasta, but there is something very calming about shelling your own peas.
Garden Pasta1/2 lb. orecchiette pasta
1/2 cup mascarpone cheese
1/2 cup chopped proscuitto
1/2 cup fresh or frozen peas
1 handful of string beans (Hericot vert or young thin beans)
1 small lemon, juiced
1 small onion chopped
1 clove of garlic, chopped
1 tomato chopped
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
1 cup arugula, chopped
1/4 cup grated parmesan cheese
Bring a pot of salted water to a boil. Cook pasta according to directions adding string beans to the pasta during the last 3 minutes. Drain pasta and string beans saving 1/4 cup of pasta water.
In the meantime, add olive oil and crushed pepper to a saucepan. Saute onion and garlic until soft, add peas and tomato sautéing for 3 minutes. Add mascarpone cheese and heat until melted. Add 1/4 cup of pasta water, lemon juice, proscuitto, arugula, pasta and stir to combine. Serve with grated parmesan cheese. Salt and pepper to taste.
Linked with Savvy Southern Style, Gingerly Made, Jennifer Rizzo, Live Laugh Rowe