Sunday, November 04, 2007

Big Stone Gap pasta

Based on a recipe found in Home to Big Stone Gap

I lb. medium shells
1 lb. frozen or fresh sweet peas
4 oz pancetta or sliced ham
1 pt. heavy cream
butter (about 2 tbsp)
3 garlic cloves

Heat pasta in salted water until al dente. While the pasta cooks, place butter in a deep skillet to melt. Add crushed, minced garlic, pancetta and cream. Keep on low heat. Add the peas to the pasta just before the pasta is done. Drain pasta mixture. Add to the sauce in skillet--toss. Plate and top with grated parmeasan cheese.

NOTE: if you like a thicker sauce, add more cream and butter. :)

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