Ever notice that a few really good ingredients can make a fantastic meal? Overly complex meals with a few dozen ingredients and half of the spice cabinet definitely have their place at the table, but, sometimes, simple is best.

And simple but best was definitely dinner last night.

Homemade pappardelle pasta, peas, prosciutto, and parmesan cheese were the main players – and they played together well!

The pasta is easy to make and the sauce comes together in minutes – an easy weeknight meal or an elegant weekend dinner.

Pasta Dough

adapted from Alon Shaya

  • 1 1/4 cup 00 flour
  • 1/2 cup semolina
  • 2 eggs
  • 2 egg yolks
  • 2 tsp olive oil

Mix flours. Make a well and add the eggs, egg yolks, and oil. Slowly mix in the flour and knead until smooth. Let rest 30 minutes before rolling to desired shape.


Pappardelle Pasta with Peas, Prosciutto, and Parmesan

  • olive oil
  • butter
  • garlic
  • prosciutto
  • peas
  • parmesan cheese
  • crushed red pepper flakes
  • salt and pepper

Lightly sauté chopped prosciutto in olive oil until it starts to brown a bit. Add the garlic and peas and cook until peas are warmed through. Add a pat of butter, and then stir in a pinch of crushed red pepper, black pepper, and a pinch of salt.

Cook pasta, drain, and reserve a cup of pasta water.

Add drained pasta to skillet. Mix well and add some freshly grated parmesan.

Next, add just enough pasta water to make a creamy sauce.

Plate and top with additional parmesan.

Simple and elegant.