1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley leaves
Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
While the pasta cooks, set a large 12-inch sauté pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and sauté until translucent, about 3 minutes. Add the garlic to the pan and sauté for 30 seconds. Place the prosciutto in the pan and sauté for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the heat off the sauce while the pasta continues to cook.
Strain the pasta from the water once it is cooked, and place in a large, heat-resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs or two large forks to stir the sauce into the pasta and serve while hot.
Recipe from "Emeril Live," 2004.
Basil patch yields pesto
Debbie White was hooked on pesto from the first time a friend taught her to make it.
Last year, she and her mother, Betty Polen, harvested leaves in several cuttings from the 137 plants White grew in her Kanawha City back yard. They clean each leaf and freeze them in plastic freezer bags, then make the pesto in the winter when their schedules allow.
Last year's harvest filled Polen's deep freezer with bags of leaves. The two made and packaged 191 individual cups of "Backyard Pesto."
"I bought all the pine nuts they had at Sam's," she said.
White brought a cup for each of the women from her Italian trip to take home with them.
"Over the years I've turned so many friends and family into pesto lovers," Debbie said.
White and her friend who taught her to make pesto plan to travel to northern Italy together someday.
- Julie Robinson
2 cups basil, processed in a food processor
2 cups grated Parmigiano-Reggiano cheese
1 1/2 cups pine nuts, processed
1 cup extra-virgin olive oil
4 cloves garlic, peeled
Juice of 1/2 large lemon
Pinch of salt
Blend all ingredients and toss with pasta.
Pesto will last one week refrigerated in a sealed container, or frozen for six months or more. When using pesto that has been frozen, add a little more grated Parmigiano-Reggiano cheese and olive oil to intensify the flavors.
Makes 6 1/2 cups.
Recipe compliments of Debbie White and Betty Polen.