- 2 cups fresh peas
- 3 tablespoons extra-virgin olive oil
- 4 slices prosciutto, rolled & sliced thin
- 2 tablespoons finely chopped shallot
- 8 ounces fresh tagliatelli or linguine
- 2 cups low-fat cottage cheese
- 1 blanched garlic clove
- 2 basil leaves
- 1 ½ cups freshly grated Parmesan cheese, plus additional for sprinkling
- 30 small fresh mint leaves, for garnish
To prepare the fresh peas, remove the peas from their pods and set aside. For frozen peas, run warm water over to separate; drain and set aside.
In a cold, large, heavy skillet, pour the olive oil and swirl to cover the bottom of the pan. Add the prosciutto, and cook over medium heat until the prosciutto is crisp. Remove the prosciutto and set aside.
Add the shallot to the pan, and sauté until crispy. Remove from heat and set aside.
Blend the cottage cheese, blanched garlic clove and basil leaves in blender until smooth.
Cook the pasta according to package directions (remember to salt the pasta water – 1 tablespoon of table salt per 3 quarts of water). Three minutes before the pasta is ready, add the peas. Right before you drain the pasta and peas, remove 1 cup of pasta water and set aside.
Drain the pasta, giving it one or two good shakes, but don’t shake all the water out. Pour the pasta into the pan with the prosciutto and shallot. Over high heat, add cottage cheese mixture and ½ cup of Parmesan cheese. Mix gently but thoroughly. This should thicken the sauce beautifully! If it looks too thick, add more pasta water, ¼ cup at a time, to maintain a creamy consistency. Top with more grated Parmesan cheese, and garnish with 4 to 5 mint leaves per serving.
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