Orecchiette with peas, prosciutto and pecorino
1 pound cooked orecchiette pasta, boiled in chicken stock … reserve 12 ozs of the chicken stock
8 ozs Extra Virgin olive oil
12 ozs of sliced thin prosciutto
1 tablespoon crushed garlic
½ teaspoon crushed red pepper
1 cup steamed green peas
1 cup grated pecorino romano
Chopped fresh parsley
Juice of one lemon
Cracked black pepper and sea salt
Method
- In a large Sautee pan add the olive oil and heat
- Add the garlic and let cook on low fire for about 3 minutes
- Remove from heat and add the crushed red pepper and fry
- Add t4-6 ozs of chicken stock
- Add the pasta
- Add the peas and separate into 4 bowls
- Add the prosciutto, in small thin slices and fold
- Top with more pecorino