Lots of whimsical pasta shapes invite inspiration in the kitchen and are just plain fun to eat as in Strozzapreti with Favas, Peas, and Prosciutto. Here, twisty strozzapreti grips the prosciutto and peas.
3/4 pound uncooked strozzapreti or other short, twisty pasta
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1 large shallot, thinly sliced
1 cup shelled and peeled fava beans or frozen edamame, thawed
1 cup shelled fresh English peas or frozen peas, thawed
3 tablespoons dry white wine
1/3 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 ounce prosciutto, chopped
1/2 teaspoon salt
1/4 cup whole-milk ricotta cheese
1 ounce pecorino Romano cheese, grated (about 1/4 cup)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.
Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.