- 1 pound cavatelli pasta (make your own or use boxed)
- 3 Tbs. olive oil
- 1 Spanish onion, diced
- 3 garlic cloves, slivered
- 2 ounces prosciutto, julienned
- 2 cups red and yellow pear tomatoes, halved
- ½ pound fresh garden peas, shucked and blanched if using fresh
- Salt, to taste
- 1 Tbs. fresh ground black pepper
- 2 Tbs. unsalted butter, softened
- 1 tsp. red pepper flakes (optional)
- ½ cup ricotta cheese (about 4 ounces)
- 2 Tbs. fresh mint, julienned
- Parmigiano cheese, freshly grated to top
In a pot of boiling, salted water, add the pasta and stir to prevent it from sticking together. Boil fresh pasta for about three minutes, or until the cavatelli float to the top. For boxed pasta, follow the timeframe provided.
Meanwhile, in a large sauté pan over moderate heat, add the olive oil and onions and sauté until onions are translucent, about one minute. Add garlic and sauté until golden, then quickly add the prosciutto and tomatoes (the liquid from the tomatoes should keep the garlic from burning). Gently toss the tomatoes, just to wilt and release their juices. Add in the peas and toss to mix. Season with salt and pepper to taste.
When the pasta is ready, drain and reserve half of a cup of the pasta water. Toss the pasta in a bowl with soft butter, and season with salt and pepper. Add the tomato mixture to the drained pasta. Add the reserved pasta water as needed to moisten. Toss together well, taste and adjust the seasoning, adding red pepper flakes if desired.
Place pasta in four warm bowls, distributing evenly. Place a dollop of ricotta on top of each dish, and garnish with the julienned mint. Sprinkle with freshly grated Parmigiano cheese.