Garganelli with Prosciutto & Peas
Garganelli with Prosciutto & Peas By Thomas McNaughton Especially if you swap out store-bought penne for the garganelli, this recipe can come together in a matt
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Pasta machine
- Baking sheet
- Straight wheel cutter
- Garganelli comb
- Dowel
- Blender
- Pot
- Saute pan
- Measuring cup
- Fork
- Chef's knife
- Plastic wrap
- Mixing bowl
- Slotted spoon
- Colander
- Measuring spoon
- Kitchen scale
- Cutting board
- Stove
- Mason jar
- Pastry scraper
- Ice bath bowl
- Tongs
- Whisk
- Grater
- Spoon
- Citrus press
Ingredients
- 1 recipe Standard Egg Dough
- Pea Puree
- 5 ounces English peas (130 grams)
- 1/2 cup pea shoots (55 grams)
- 1 tablespoon whole milk
- About 1/4 cup water
- Kosher salt
- 2 tablespoons pure olive oil
- 3 ounces diced prosciutto (85 grams)
- 1 tablespoon minced green garlic, or 1½ teaspoons minced garlic
- 1 1/2 ounces spring onions, diced into 1/8-inch pieces
- 1 1/2 cups chicken stock
- 5 1/2 ounces shelled English peas (156 grams)
- 4 tablespoons butter, chilled (57 grams)
- 3 cups baby arugula (50 grams)
- Juice of 1/2 lemon
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano, for finishing
- 20 arugula flowers, stemmed, for garnish (optional)
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