Pappardelle with Peas, Serrano Ham, and Parmigiano

2 tbsp olive oil
3 to 4 ounces thinly sliced Serrano ham, cut into strips 1/4 inch wide by 2 to 3 inches (You can substitute prosciutto if Serrano is not available.)
1 pound pappardelle or fettuccine
Kosher salt
1/2 pound fresh shelled peas (1 1/2 cups)
2 tbsp unsalted butter, melted
2 tbsp grated lemon zest
1 cup crème fraîche at room temperature (See note.)
1/3 cup grated Parmesan cheese, preferably Parmigiano Reggiano plus a few shavings for the garnish
1 ounce fresh snow pea shoots or substitute watercress, trimmed (You’ll need a good handful.)

1. Heat the olive oil in a large, heavy skillet over medium heat. When hot, add the Serrano strips and cook, stirring, until crisp, 3 to 4 minutes. Remove and drain on paper towels.

2. Bring a large pot of water to a boil, then add the pasta and 2 tablespoons salt. Cook until pasta is al dente or just tender, according to package directions. (Count on 3 to 5 minutes for fresh pasta and closer to 12 for dried.) Add the peas during the last 3 minutes of the cooking time for the pasta. Drain pasta and peas well and return to the pot in which they were cooked.

3 Stir the lemon zest into the melted butter and pour over the pasta, tossing to mix well. Add the crème fraîche, grated Parmesan, and half of the pea shoots. Toss well to combine. Season pasta with salt as needed.

4.To serve, mound some pasta in each of 4 shallow bowls. Top each serving with sautéed Serrano, some shaved Parmesan, and a few of the pea shoots. Serve immediately. Serves 4.

Note: If you want to make your creme fraîche, the following recipe works well.
Homemade Crème Fraîche
1 cup heavy cream
1/3 cup sour cream

1. Whisk cream and sour cream together in a medium non-reactive bowl. Let stand at room temperature until thickened, for 6 hours or longer. Cover and refrigerate. (Crème fraîche can be stored up to 1 week, covered, in refrigerator.) Makes about 1 1/3 cups.
Copyright Betty Rosbottom 2015