Ingredients
Salt
1 pound short-cut pasta, such as campanelle or fiori
2 tablespoons extra virgin olive oil (EVOO), plus additional for cooking prosciutto
2 shallots, thinly sliced or chopped
2 cloves garlic, finely chopped or grated
1/2 cup white wine
2 pints cherry tomatoes
1 box frozen peas (10 ounces) or 2 cups fresh peas if they look good at the market
Ground black pepper
1/4 pound prosciutto, each slice torn in quarters
1/4 cup tarragon leaves, thinly sliced
8-10 leaves basil, torn or sliced
Shaved Asiago cheese, for garnish
Directions
Place a large pot of water over high heat to boil. Salt the water, drop in the pasta and cook to al dente, according to the package directions. Just before draining the pasta, reserve a cup of the starchy cooking water. Drain the pasta well and reserve. While the pasta is cooking, place a large skillet over medium heat with two turns of the pan of EVOO, about 2 tablespoons. Add the shallots and garlic to the pan and sauté gently until tender, 3-4 minutes. Add the white wine and cherry tomatoes to the pan, cover with a lid and raise the heat to medium-high. Cook until the tomatoes have burst, 7-8 minutes (take a potato masher to any stragglers that haven’t burst yet after that time). Stir in the peas, season the sauce with some salt and pepper, and cook until warmed through, about 2 minutes. While the tomatoes are cooking, in a small nonstick skillet over medium high heat, sauté the prosciutto until crispy and brown, about 1 minute per side, with a splash of EVOO. Remove the tomato sauce from the heat and add in about 1/2 cup of the reserved pasta cooking water, the pasta and the herbs. Toss to coat and top with the crispy prosciutto and some shavings of Asiago cheese.
