Inspiration for the pasta with peas came from Saveurs magazine. The recipe was a little crazy because the title was Pappardelle with peas and mint but there wasn’t any mint in the recipe however there was basil. Peu import, as they say since I’m not a recipe Nazi and had already decided to change the method and ingredients 😉 The original recipe is in the July-August French Saveurs magazine.
You see, I had this goodly amount of fairly expensive Bayonne ham leftover from sandwich making and the odd sundowner aperitif snack that begged to be paired with the fresh peas and volunteer onions that I decided to add, only because I was out of shallots. There was no shallots in the recipe either but, again, peu import. The method for this simple recipe was so convoluted that it smacked of Jamie when he’s playing super chef and employing too many steps and pans. I was having none of that, boy howdy!
There was even a bit of silliness involved in making a regular basil pesto. Just make it the normal way and you’ll be fine.
Pappardelle, Bayonne Ham, Fresh Peas and Zucchini Ribbons
2 lbs unshelled fresh peas
1/4 onion, thinly sliced
1 1/2 tbsp butter
1 cup Bayonne ham, chopped
1/4 cup water
1 zucchini, cut into ribbons
1 tbsp lemon juice
3/4-1 cup ricotta cheese
4 tbsp homemade pesto
1lb pappardelle pasta, cooked
Shell the peas and set aside. Cook the onion in the butter until soft. Add the ham, peas and water to the pan, cover and steam for about 5 minutes. Add the zucchini ribbons and lemon juice, then stir for about 1 -2 minutes until the zucchini is just wilted. Set aside and keep warm.
Mix the cheese and pesto together, then add to the warm pasta with the pea and zucchini mixture, tossing until well coated. Serve immediately, sprinkled with the Parmesan flakes.