Orecchiette means "little ear" in Italian. This round pasta, with its cup-shaped center dent, is perfect for capturing bits of vegetables and sauce. Prosciutto is dry-cured pork that comes from the hind leg of the pig (i.e. ham). Mmmmm! Let's get on with the recipe...
- ½ pound thick-cut prosciutto, diced
- ⅓ cup extra virgin olive oil
- ½ medium yellow onion, minced
- 1 ½ cups green peas, fresh or frozen
- 1 pound orecchiette
- 3 tablespoons butter
- ½ cup freshly grated Parmigiano Reggiano
Brown the prosciutto in the olive oil in a heavy frying pan until crisp. Remove the proscuitto with a slotted spoon and set aside. Add the onion to the pan and cook until translucent. Add the peas and prosciutto and stir to combine. Turn flame to low heat while pasta cooks. Boil the orecchiette in salted water until al dente. Drain the pasta well and place in a bowl. Stir the butter and cheese into the pasta, add the pea/prosciutto mixture and toss to combine. If desired, offer extra freshly grated Parmigiano Reggiano to be sprinkled on top.