Ziti with Prosciutto, Peas and Scallion Cream
Ingredients
- 6 medium garlic cloves, divided
- 4 cups chopped scallions, green parts only (from 4 bunches)
- 1 cup heavy cream
- 1/4 tsp salt
- 12 oz uncooked ziti
- 1/4 cup unsalted butter cut into 1/2 inch pieces, divided
- 1 1/2 cups sweet peas (6 oz)
- 2 oz thinly slilced proscuitto, torn into 2 inch pieces
- 2/3 cups Parmigiano Reggiano cheese, grated
- 1 tsp lemon zest plus the juice from one lemon
Instructions
- Smash 3 garlic cloves. place the scallions, cream, and garlic in a small saucepan. Finely chop the remaining 3 garlic cloves to equal 1 tablespoon: set aside. Bring the scallion mixture to a boil over medium-low heat. Reduce the heat to low and simmer stirring occasionally until scallions are crisp-tender and the garlic is softened about 10 minutes. Pour the mixture into a blender.
Secure the lid, remove the center piece to allow steam to escape. Place a clean towel over the opening and process until smooth, about 40 seconds. Stir in the salt and set aside. Cook pasta in a pot until al dente, reserving the water. Do not drain, you will add the pasta to the skillet later. While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add the reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about a minute or so. Using a spider or other slotted utensil, transfer the pasta to the skillet, reserving the cooking liquid. Add the scallion cream mixture and the peas to the skillet. Increase the heat to medium-high. Add 1/4 cup reserved cooking liquid. Cook., stirring and shaking the skillet constantly, until the pasta is tender and the sauce is loose and creamy about 2 minutes. Remove from the heat, add the prosciutto, cheese, parsley, lemon zest and juice, remaining 2 tablespoons butter, and 1/4 cup cooking liquid, stirring until combined.