If using fresh peas, blanch them in boiling salted water until crisp-tender, 3 to 5 minutes depending on the peas. Drain them and rinse briefly under cold water.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Prepare the pasta, roll the dough, and cut into tagliolini as described on page 180.
Step 2
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Trim the roots, tips, and any yellow or wilted leaves from the scallions. Cut them in half lengthwise, then crosswise into 3-inch lengths. Cut the scallion pieces lengthwise into thin strips. Heat the oil in a large, heavy skillet over medium heat. Add the scallions and cook until wilted, 1 to 2 minutes. Add the peas and butter and cook until softened, about 3 minutes. Add the prosciutto and toss until it changes color, 1 to 2 minutes. Add the chicken stock and heat to a boil. Reduce heat to simmering and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes. Shake the fettuccine in a colander to remove as much of the flour as possible. Stir the pasta into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil. (When the pasta rises to the surface, it is done.)
Step 3
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Cook until the sauce is reduced enough to form a creamy, gliding sauce. Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.
