Friday, May 13, 2011

Tagliatelle with Proscuitto and Orange

I know we're supposed to eat in season, hence my rhubarb purchase this evening whilst hunting last minute tea party supplies. (A rubarb crisp is currently being investigated.)

So I read a post at the Kitchn site/blog which had pretty in-season food pictures and led me to The Bitten Word blog's lovely pasta orange recipe. Mmm.

But I'm not a fan of leaving things alone, you see. I would've replaced the cream with sour cream...but the sour cream was weeks out of date. So no cream is still good. Enough with the animal products already. And sheesh, how can you make a Spring pasta without garlic or peas?

My version of the recipe:

-however much of the egg tagliatelle (or fettucini for that matter) you dig--fresh from the apparently sophisticated deli area of Ingles
-2 slices of the only proscuitto you'll find in town (obviously in said sophisticated deli area)
-2 cloves of garlic chopped in some fashion
-2 tbsp of extra virgin olive oil
-zest of one orange
-juice of half and orange
-two handfuls of frozen peas
-tosses of fresh parmesan (oh, go look at that deli...)

Cook the pasta as you typically would (which varies from pasta to pasta, eh?) and drain it. Heat the oil and sizzle up the garlic a bit in it. Add the pasta with most of the rest of the goods. Tear the proscuitto into pieces--this stuff practically melts like butter. Heat and toss on low quite a while--so that your peas aren't cold. Add the parmesan to taste.

The orange is suprisingly delicious with this combination.

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