My favorite brand of rice pasta is Tinkyada. I like it because it doesn’t go to mush when cooked. Feel free to leave the prosciutto out for a vegetarian dish, and swap basil or mint in for the lemon balm, if you prefer (I’ve got loads of lemon balm in my herb garden so you might want to get used to seeing it my recipes, though… it’s so easy to grow and so flavorful, you might want to consider growing some yourself).
Don’t forget to shower your pasta with some fresh Parmigiano-Reggiano cheese (I use my beloved microplane for this very important job)…
Recipe for Rice Pasta with Peas, Prosciutto and Lemon Balm
*approximately 1/2 pound rice pasta (I used Tinkyada brand spirals)
*2 tablespoons olive oil
*2 cloves garlic, minced
*2 shallots, minced
*1/2 cup chopped prosciutto, preferably organic
*1 1/2-2 cups trimmed and chopped fresh snap peas
*1/4 cup organic heavy cream
*1 handful lemon balm (or mint or basil), minced, for garnish
*freshly grated Parmigiano-Regianno cheese for garnish
1. Cook rice pasta according to manufacturer’s directions. Drain all but a small amount of water from the pot and set aside.
2. Heat the olive oil in a cast-iron skillet over low-medium heat. Cook the garlic for 1-2 minutes. Add the shallots and cook for another minute or two.
3. Add the chopped prosciutto and cook for a few more minutes, until nice and brown.
4. Add the peas and cook for 1-2 minutes. Add the cream, stir everything to combine, and reduce to a simmer.
5. Remove sauce from the heat and add to the pot with the pasta. Mix well.
6. Spoon pasta into serving dishes and sprinkle with the lemon balm and fresh Parmigiano.
This is a guest post from Winnie Abramson at Healthy Green Kitchen. Winnie grew up in a restaurant family and is passionate about the connection between good food and good health. She has a graduate degree in naturopathic medicine and you can find more of her delicious recipes at Healthy Green Kitchen.