Perfect for both young and old alike, this recipe is ideal for those days when cooking a gourmet meal is not at the top of the to-do list. Any combination of herbs work for the compound butter, which is a delicious accompaniment to Pappardelle's pastas, grilled steak, and fish.
1 lb. Tri-Colore Wheels
1/4 c. butter, at room temperature
1 teaspoon fresh parsley, minced
1 teaspoon fresh chives, minced
1 garlic clove, minced
Juice of 1/4 lemon
12 slices prosciutto or ham, thinly sliced
1 c. frozen peas, optional
Parmesan cheese, to taste
1. Stir softened butter with parsley, chives, garlic, and lemon juice until combined. Spread butter mixture on a large piece of plastic wrap and roll into a log. Freeze for at least 20 minutes or until solid. (Compound butter will keep in the refrigerator for two weeks and in the freezer for several months.)
2. Bring a pot of salted water to boil; add wheels and cook until al dente, 8-12 minutes.
3. Heat a sauté pan over medium-low and add sliced prosciutto, cooking until crispy. Add frozen peas, if using, and heat through.
4. Add cooked pasta to sauté pan, along with a ladle of pasta water, a slice of compound butter, and parmesan cheese. Transfer to a serving bowl, garnishing with more compound butter and cheese if desired.