The pasta called for in the original recipe is gnocchi, but you can use any pasta you like. That original recipe recommends using dried De Cecco gnocchi, which I could not fine. The pasta force be with you.
Oh, I also had some leftover prosciutto so added that to the recipe, but you can skip that if you want this to be vegetarian.
Adapted from Epicurious
- 2 to 3 oz prosciutto, chopped into 1/4 inch pieces (optional)
- 1 cup frozen peas (not thawed)
- 1/2 cup heavy cream
- 1/4 teaspoon dried hot red-pepper flakes
- 1 garlic clove, smashed
- 3 cups packed baby spinach (3 ounces) (I doubled the amount and bought one of those 5 oz bags. why not.)
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 pound dried gnocchi (or other pasta)
- 1/4 cup grated parmesan
Place ppprrrrosciutto! in skillet over medium low heat. Cook, stirring occasionally, until ppprrooosciutto! (sick of that yet?) is crisp, about 4 to 5 minutes (that's a lie, I can't remember, but it should be somewhere around there.
Anyway, add the peas, cream, garlic, red pepper flakes, and 1/2 tsp salt to the prosciutto. Cover and simmer until peas are just tender, about 5 minutes.
In a separate pot of boiling salted water, cook gnocchi according to package directions. Drain gnocchi and add to sauce. Liberally dose with grated parmesan.
This was a relatively quick dish that I will make again. My one caveat had nothing to do with the recipe but more with the gnocchi that I used, which was subpar. NEVER AGAIN will I use that gnocchi. Not that you'll use this gnocchi, but it was the Fairway brand in NYC.