So, every now and again, we all get a hankering for a delicious pasta. There’s nothing more comforting than cozying up on the couch with a big bowl of pasta and watching movies. Pomodoro and Fettuccine are two of our favorite winter pasta dishes. So, when our hankering hit this weekend, we decided to make a nice, fresh springtime pasta loaded with seasonal veggies.
Any type of pasta can work with this dish- and if you want to lighten it up, you can totally use zoodles (zuchinni noodles). You’d be surprised how well the zoodles mimic a pasta, and you def won’t feel gipped. But, for this dish, we decided to keep it real. What are the weekends for anyway?!
We clearly had a green theme with this pasta dish. We used green pistachios (which we toasted up on the stove top), peas, mint, and watercress. You can customize this to your liking, using roasted tomatoes, spinach, pine nuts, etc.– the PASTAbilities are endless.
The great thing about this pasta is that it is creamy, without the cream. It’s all about great eggs and impeccable timing. The eggs are whisked and then mixed into the hot pasta. It is super important to stir the egg mixture in quickly and constantly, so that the eggs don’t scramble- hence, why you need impeccable timing.
Another great reason why this pasta is EVERYTHING— Prosciutto! I mean who doesn’t like prosciutto?! It adds just the right level of saltiness to the dish and gives it a crispy element (we crisped it up on the stove top).
The great thing about this recipe is that is is simple and quick to make. It only took us about 20 minutes. The bulk of our time in the kitchen was spent photographing- standing on chairs, experimenting with angles, you know how it goes. Finishing touches included topping the dish with fresh watercress and some grated cheese.
Once we finished our photo sesh, we decided to nix the couch and the movies. The weather was way too perfect to stay inside. So instead, we grabbed our plates, poured some Sauv Blanc, and headed to the patio to enjoy.
Fresh Spring Bucatini
- 1 lb. bucatini pasta
- 1 package proscuitto
- 2 cups fresh peas or 1 bag frozen
- 1 cup toasted pistachios
- 1 bunch watercress
- 1/2 cup chopped fresh mint
- 4 eggs
- 1 cup fresh grated Parmesan
- 1/2 stick butter
- olive oil
Boil water and follow package directions for pasta.
Begin by chopping fresh mint and set aside.
Wash watercress, dry and set aside.
Toast pistachios in a pan until you begin to smell them (about 1-2 minutes) and set aside.
In another saute pan, crisp up slices of prosciutto on both sides and set aside.
Note: i like to form each slice into a flower blossom beforehand and drop in the pan like that (see picture above)
In a bowl, whisk the eggs together and mix in the Parmesan cheese.
When the pasta is finished, strain and return to pot.
Begin adding the egg mixture and very quickly begin stirring it into the pasta, tossing it until it creates a creamy base and the eggs have cooked.
Note: mixing quickly and constantly is very important.
Add butter and frozen peas to the mixture, season with a pinch of salt and pepper and toss pasta to combine.
Add the fresh watercress, mint, and pistachios and toss again.
Top with 1 or 2 prosciutto blossoms and some freshly grated cheese.
Serve warm and enjoy.