Spring Pea Orechiette
- Author
- Christian Leue
- Servings
- 4 to 6
- Category
- Dinner
Ingredients
- 1 pound bite-sized pasta, I used a rustic orecchiette since it takes about the right amount of time to cook
- Salt
- Olive oil
- 1 small onion, peeled and finely chopped
- 2 cups of fresh shelled spring peas
- 4 ounces of country ham, thinly sliced
- Pepper (I like either Kampot or Sarawak for this)
- Generous grating of nutmeg
- Cream (optional)
- Chives
Directions
- Boil 6 quarts of water with 3 tablespoons sea salt (double this if you use a light and flaky salt like kosher salt).
- Add the pasta to your boiling water and give it a good stir.
- In a very large skillet over medium heat add 2 tablespoons of olive oil, the onion, and a few pinches of salt. Sauté until the onion is golden and soft (about 9-10 minutes).
- Add the peas to the pot of pasta water. Add the ham and a generous grind of pepper and nutmeg to the skillet and raise the heat a bit. Cook for 2-3 minutes more, just to heat the pieces through.
- The pasta should be al dente and the peas bright green right as the ham finishes warming. Drain, reserving a large cup of the cooking water.
- Mix the pasta into the skillet and stir well to combine, then start adding the pasta water bit by bit, just until you form a smooth sauce that coats the pasta. You can optionally add a bit of cream as well.
- Plate and garnish with chives.