I, like so many Americans, am so guilty of eating way more than a recommended serving of pasta, and probably everything else, as well. Since we rarely eat out these days, and can easily avoid a 3-cup portion of pasta arriving on our table, I’ve been trying to figure out just how much I should be making for just the two of us.
I began to double my recipes for homemade pasta, and then I’ll let them dry out a little bit and then package them up in roughly 10 ounce portions, wrapping them twice (because I read somewhere that that’s the right thing to do…) once in plastic wrap, and then again in a freezer bag. Or, if I have a leftover/reused freezer bags, I’ll just double-bag them.
This means that we are only a few ounces above what I can only imagine in the suggested portion size for fresh pasta – my research says that it’s about 4 ounces of fresh (egg) pasta per person. We both work in construction, so we are fairly active people. Who could be hurt by two or so ounces? It also means that there isn’t that awkward amount of pasta left over that you aren’t sure of what to do, and aren’t really interested in taking to work for lunch the next day…
Pasta with Prosciutto and Peas
adapted from saveur
feeds about 2-3 hungry people
¼ cup extra-virgin olive oil
2 oz. prosciutto, roughly chopped
1 small white onion, minced
3/4 lb. frozen green peas
Kosher salt and freshly ground black pepper, to taste
1/4 cup dry white wine (wine must be good enough to drink on it’s own, none of this “cooking wine” bs…)
1/4 or 1/3 cup fresh grated parm cheese
10-12oz of homemade pasta (if frozen, do not thaw before cooking, and taste to check for al dente)
1. Boil water for pasta, salt well, and add about 1/2 tbspn of olive oil.
2. Heat oil in a 12″ skillet over medium heat. Add prosciutto and onions; cook until onions are soft and prosciutto begins to crisp, 6–8 minutes. Add wine, cook for about 5-8 minutes.
3. Cook pasta til al dente (about 5 minutes)
4. Add peas and 1 tbsp. water,; cook, tossing, until hot, about 3 minutes. Add cooked and drained pasta, and cheese. Season with salt and pepper to taste.
If you are like me, you will have forgotten to put the cheese in the sauce, and then have to grate it on top. Either way, you can’t go wrong with cheese, but if you put it in the sauce beforehand, it’s a good idea to reserve a little bit of water from cooking the pasta, just incase your cheese overwhelms things and soaks up a lot of the liquid.