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Garganelli with prosciutto and peas

Tim Fraser/tim fraser The Globe and Mail

This traditional recipe is from Emilia-Romagna where butter is often used instead of olive oil. Use another short pasta such as orrechiette when garganelli (an egg pasta cut into a square then rolled from the tip into a tubular shape) is not available.

Servings: Four

Ready time: 25 minutes

Wine pairings:

There’s nothing in Italy’s hallowed food region of Emilia-Romagna to rival the reputation of Chianti or Brunello di Montalcino from next-door Tuscany. In fact, Emilia-Romagna is home to one of the most maligned wines ever, lambrusco, a typically frothy, often sweet red popular during the disco era that went by such brand names as Riunite and Chiarli Castelvetro. If you can find a good, dry lambrusco (they exist now), try it with the garganelli. Beppi Crosariol


8 ounces (250 grams) garganelli

1/3 cup butter

1 cup grated Parmigiano

1 cup chopped onion

3 ounces (90 grams) prosciutto, sliced

4 ounces (125 grams) frozen or fresh peas

salt and freshly ground pepper


Cook pasta in a large pot of lightly salted boiling water. Drain when al dente, reserving 1/4 cup of the pasta water. Return pasta to cooking pot. Stir in half the butter and half of Parmigiano. Place a skillet over medium heat, while pasta is cooking and add remaining butter. Add chopped onion and prosciutto. Sauté gently without allowing it to colour, about 5 minutes. Reduce heat to medium low. Stir in peas and season with salt and pepper. Add reserved pasta water to cook peas. Simmer until peas are just tender, about 3 to 4 minutes. Add pasta to skillet and stir together. Bring to the table with remaining Parmigiano, serve separately.

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