Pasta with Leeks, Peas and Prosciutto

Here's another spring/summer pasta dish. A lot like this recipe for pasta with asparagus and artichokes. It combines earthy whole wheat pasta with fresh vegetables. The added smoky saltiness of prosciutto makes it a light, but hearty main course.



Pasta with Leeks, Peas, and Prosciutto

Adapted from Everyday Food magazine.

Serves four.


12 ounces spaghetti (or linguini)
4 tablespoons butter (or olive oil)
2 medium leeks, white and light-green parts only, halved lengthwise and cut into 1/2 inch pieces
1 package (10 ounces) frozen green peas
2 tablespoons fresh lemon juice
2 ounces thinly sliced prosciutto, cut into thin strips
2 ounces ricotta salata (or Parmesan) cheese, shaved with a vegetable peeler
Kosher salt and freshly ground pepper


In a large pot of salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water, drain pasta and return to pot.


While pasta is cooking, heat 1 tablespoon butter (or olive oil) in a skillet over medium heat. Add leeks, season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Add peas; cook, stirring occasionally, until warmed through, 3 to 5 minutes.


To drained pasta, add leek/pea mixture, remaining butter or olive oil, lemon juice, and prosciutto. Season with salt and pepper. Add reserved pasta water, if needed, a little at a time until thin sauce coats pasta. Serve, garnished with ricotta salata or Parmesan.


Wine/Food Pairing
For this fresh dish, you could go with an herby Sauvignon Blanc to highlight the sweetness of the peas and the slight earthiness of the leeks. But I poured La Crema Chardonnay. Its creaminess was a wonderful counterpoint to the prosciutto and brought out the richness of the pasta without overwhelming the overall "crispness" of the meal. Enjoy.