Pasta, Present, Future?
Beloved culinary couple Tony and Rosa Hanslits to conclude 40-year legacy in Circle City
Make this delighful spring pasta recipe any way you like—use mint instead of basil; replace the butter with your favorite extra virgin olive oil; or even use store-bought pasta. While fresh peas make this recipe sing, frozen peas (cooked first according to the package directions) work fine.
Ingredients
SERVINGS: 4 Serving(s)
- 1 recipe Pea Pasta (see link in instructions) formed into bucatini or fettuccini
- ½ cup chopped parsley + extra for serving
- ½ cup chopped basil
- 2 tablespoons chopped chives
- Salt and pepper, to taste
- 1 teaspoon crushed red pepper flakes
- 7 tablespoons salted butter, melted
- 2 cups freshly shelled spring peas
- 4 ounces sliced prosciutto, torn in small pieces
- 8 ounces burrata cheese, torn
- Extra virgin olive oil, for drizzling
Preparation
*Find the recipe for pea pasta here
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, 2–3 minutes. Drain pasta and place in large mixing bowl. Add the chopped parsley, basil and chives. Add a generous pinch of salt and pepper and crushed red pepper flakes. Pour melted butter and the peas in with the pasta noodles and season with additional salt and pepper, if desired. Toss to combine. Transfer noodles to a large serving bowl (or plate individually) and distribute prosciutto and burrata on top. Drizzle with olive oil and sprinkle with additional chopped parsley.
About this recipe
recipe: Tony Hanslits | photography: Elizabeth Hannah
Related Stories & Recipes
