Shells with Ricotta, Peas, and Prosciutto
This dish combines pasta shells with creamy ricotta, sweet peas, and intense prosciutto. It should be a simple matter of assembling the ingredients. But as with most simple dishes the details really matter.
Why This Recipe Works
To get a smooth sauce to evenly coat our pasta in our shells with ricotta, peas, and prosciutto recipe, we whisked the ricotta with a small amount of reserved pasta water. Adding grated Parmesan restored some of the flavor that the water diluted, and it added a pleasant nuttiness. Raw prosciutto was slightly rubbery when stirred into the dish, so we crisped it as if it were bacon and it took on an appealingly crunchy-chewy texture. And finally, to cook the peas in our shells with ricotta, peas, and prosciutto recipe we simply added them to the pasta about one minute before we gauged the pasta to be done.
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