Last night I made Little Sister's pasta with peas, prosciutto and mint. Little Sister's palate is a wild bucking bronco compared to the prim and prissy competition mare that mine is. If you're like me you might want to cut that 1/2 teaspoon of crushed red pepper to more like 1/4, or even just a few shakes. The sauce was prolific and the pasta sparser than I like, so I'd make the entire 12 oz. box of rotelle next time. As it is, about a quarter of the sauce is sitting in my fridge, lonely and naked, waiting for me to boil up the rest of the pasta and mate it for life.
But I've got no quibbles with the final product -- sweet peas, even sweeter fresh mint, and smoky, salty ham in a sauce that was really just bound together, not too much, not too little. I loved the evaporated milk in place of cream; though less luxurious, the sauce let the flavors of each individual pea and prosciutto hunk shine through.
Much like the sun this morning through my windows, bouncing off the leaves first and showering them in a golden green glow. Hello, Summer Sun, so nice to meet you...
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