
Distinctly Delicious Recipes

Campanalle Pasta with Prosciutto di Parma PDO and Peas

Ingredients
12 ounces campanalle or trofie pasta
1 teaspoon salt
6 tablespoons unsalted butter
2 tablespoons finely chopped shallots
3/4 cup frozen green peas
3 ounces thick-cut Prosciutto di Parma PDO, diced into 1/4-inch cubes
1/2 cup chicken broth
1/4 cup good-quality truffle oil
3/4 cup grated Grana Padano PDO
1/2 cup chopped flat-leaf parsley
Salt and ground black pepper, to taste
4 slices Prosciutto di Parma
Directions
In a 1 quart pot, bring water and salt to a boil. Cook pasta until almost al dente (9 minutes). Drain pasta well reserving 1 cup of the cooking liquid; transfer pasta to a large bowl.
In a large skillet over medium-low heat, melt 2 tablespoons of the butter. Add shallots, sautéing and stirring frequently, until translucent, about 3 minutes. Add peas and diced Prosciutto di Parma PDO, stirring often, until prosciutto begins to brown, about 5 minutes.
Add cooked pasta, chicken broth, and 1/2 cup of reserved cooking liquid to the skillet. Cook until the pasta is al dente and the liquid has reduced to coat the pasta. Add the truffle oil and remaining 4 tablespoons butter; cook and stir until the butter has melted. Add more reserved cooking liquid if the mixture seems dry.
Remove pasta from heat; stir in Grana Padano PDO cheese and parsley; add salt and pepper to taste. Divide mixture among 4 pasta bowls; top each with a slice of Prosciutto di Parma PDO. Serve warm.
Makes 4 serviings.