Prosciutto, Pea, & Sage Tagliatelle
PAIR WITH: Pinot Hill
Prosciutto, peas, and Parmesan cheese are a classic pasta combo, and the sage featured in this dish perfectly compliments the herbal qualities found in our Pinot Hill Pinot Noir.
Pairing recommended by Director of Magic Jessie Johnson.
- 1 lb uncooked tagliatelle
- 1½ cups peas (from about 1½ lb pods, if shelling fresh)
- ½ cup (1 stick) unsalted butter
- 6oz prosciutto (about 12 slices), cut into bite-sized pieces
- 16 sage leaves
- 2oz Parmesan, finely grated (about 1 cup), plus more for serving
- Salt, to taste
- Pepper, to taste
1. In a large pot, start bringing water to a boil for the pasta.
2. Meanwhile a large Dutch oven or heavy pot, melt butter over medium heat until frothy and golden, about 1 minute.
3. Add prosciutto and sage in a flat layer and cook until crisp, about 1-3 minutes. Transfer onto a towel lined plate and set aside, repeating until all the prosciutto and sage has been used. On the final round, leave in the pan and move the pot to a cold burner.
4. Return to the pot of boiling water and season with salt. When the salt dissolves, add the pasta and cook until about two minutes before it’s al dente according to the package instructions.
5. Add peas and continue cooking until the pasta is al dente.
6. Drain pasta and peas, reserving 1½ cup of the pasta cooking water.
7. Add pasta, peas, 2 oz Parmesan, and 1 cup reserved pasta water to the pot with prosciutto and sage, adding back in any that was set aside on a towel-lined plate.
8. Return the pot to medium heat. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until saucy and pasta is coated, about 30 seconds. Add salt and pepper to taste.
9. Divide pasta among bowls and top with Parmesan to serve alongside glasses of Pinot Hill. Cheers!
Prosciutto is easier to slice when chilled.