This Rice Pasta with Peas and Prosciutto is gluten-free and delicious! I used organic prosciutto (made by Applegate Farms) and a small amount of organic heavy cream to add a little decadence to this dish. Don’t be surprised if you find yourself scraping every last bit of the sauce out of the pan (I couldn’t help myself).
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