This luscious recipe for Heart-Shaped Pasta with Proscuitto, Peas, and Arugula is courtesy of Colorado chef Eric S. Lee, author of the new book, Sweeping Her Off Her Feet: The Ultimate Guide to Romance and Seduction in the Kitchen (Dreamworld, 2010). With his simple directions for combining delicious, real food, even a novice cook can make a "wow" dinner for his or her sweetie. Look for heart-shaped pasta at your natural foods store; it's often carried seasonally.
Heart-Shaped Pasta with Proscuitto, Peas, and Arugula
- 6 ounces heart-shaped pasta or bow-tie noodles
- 1/3 cup olive oil
- 2 cloves garlic chopped
- 1/2 cup white wine
- 10 large shrimp peeled and deveined
- 1 cup chicken broth or 1 teaspoon bouillon dissolved in 1 cup warm water
- 1/2 teaspoon cornstartch dissolve it into chicken broth
- 6-8 paper-thin slices prosciutto cut into 1-inch ribbons - ask for it this way at the grocery deli
- 3/4 cup frozen peas
- 2 small Roma tomatoes seeded and diced - just cut into quarters and scoop out the seeds
- 1 tablespoon lemon juice
- 2 cups roughly chopped arugula or 1/3 cup chopped fresh basil
- Salt and freshly cracked pepper
- 4 tablespoons shredded Parmesan cheese
- Cook pasta until just barely tender. Drain, reserving 1/4 cup of the cooking water.
- Preheat a large sauté pan on medium-high heat. Add oil and garlic, and sauté garlic until it begins to soften, approximately 20-30 seconds—do not let it brown. Add white wine and cook until reduced by half. (If using shrimp, add now; stir for 2 minutes, until nearly opaque.)
- Add broth with dissolved cornstarch and bring to a boil; add reserved 1/4 cup pasta water, prosciutto, peas, and tomato, and cook for about 30 seconds. Stir in lemon juice, remove from heat, and let stand another 30 seconds. Fold in cooked pasta and arugula or basil. Salt and pepper to taste, divide between two dinner plates or pasta bowls, and top with shredded Parmesan.
Suggested wine – Sauvignon Blanc, Vouvray