Tonight's Dinner: Skillet Pasta with Prosciutto & Peas

This was tonight's dinner. I am really enjoying these skillet pasta dishes I have discovered from America's Test Kitchen. I am a big fan of these dishes. I am not a fan of America's Test Kitchen. I have my issues with Chris Kimball and his crew and their way of figuring out the "perfect" version of recipes. It annoys me. But once in awhile they come up with something that is just "genius" to me. This is one of them.

These skillet pasta dishes are so easy to do and so delicious. This is my adaptation of one of them.

Skillet Pasta w/Prosciutto and Peas (adapted)

1 cup softened cream cheese

1/2 cup parmesan cheese, grated

Salt and pepper

1 tbsp extra virgin olive oil

4 oz thinly sliced prosciutto, cut in ¼” pieces

1 onion, chopped

2 cloves garlic, minced

2 cups chicken broth

2 cups water

1 cup half-and-half

12 oz medium shell pasta

2 cups frozen peas

2 tbsp buttery spread*

2 tbsp fresh basil**

Combine cream cheese, parmesan cheese, salt and pepper. Whisk to combine and bring it to a smooth consistency. Set aside.

Heat oil in a 12 inch nonstick skillet over MED-HIGH heat. Add the prosciutto and cook until well-browned and very crispy. Remove the prosciutto from the skillet and place on paper towels to drain.

Add the onion and cook for 5-7 minutes, stirring often. Add garlic and cook until fragrant, about a minute. Stir in broth, water and half-and-half. Increase heat to HIGH, add pasta, cover and cook, stirring frequently, until pasta is cooked, about 15 minutes.

Add peas, buttery spread and cook until peas are thawed and hot. About a minute. Season with salt and pepper, to taste. Dot heaping tablespoons of the cream cheese mixture over the pasta. Cover and let stand, off the heat, for 2-4 minutes, until the cream cheese softens. Mix well. Sprinkle with crispy prosciutto and basil. Serve with additional parmesan, if you wish.

Risa’s notes:

*original calls for butter

**original calls for mint

Yield: 4 servings

Source: America’s Test Kitchen Annual 2010

Posted by RisaG 5/19/12