Tuesday, March 23, 2010
Spelt Pasta with peas & proscuitto
Ok...there are olives there too, but it wasn't as catchy in the title.
I am on a healhier kick these days, and T's input on this is for me to use proscuitto instead of bacon. I don't disagree with his choices, I am simply pretty certain they're not healthier options.
This meal was simple and delicious. We kept it super basic, so if you'd like to kick some heat in there I would simply add chili flakes or some hot sauce before adding the cheese.
We have been trying to eat healthier, hence the spelt pasta (or Farro in Italian shops). It was delicious and quite lighter on the stomach than regular white pasta.
What you'll need:
1 package of spelt pasta (for this recipe we only cooked half of the package and had leftovers)
1/4 pound of cubed proscuitto
1 can of sweet peas (I used an organic brand, you can obviously use fresh peas- about 1 and a half cups)
1/4 cup of black olives
1/2 cup of grated parmesan cheese
Boil salted water
Add the pasta
While it cooks place the procuitto in a pan and start frying it on medium heat
Once it's a little brown on the edges add the olives
As they cook up, drain the peas and add them to the pan
(save the juice! If you've blanched fresh peas, save the juice!)
As everything cooks up nicely in the pan, check in on the pasta
Once it's cooked to your liking, strain in and dump it back in the pot
Add the mixture from the pan
Deglaze the pan with about a half a ladle full of the pea juice
Add it to the pasta
Add almost all of the cheese (you'll want to have some for each plate)
Pepper to taste (you will not need salt given the ingredients mixed in)
Stir & Serve
See? Simple, delicious and (sort of) healthy!