​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Pasta Salad with Prosciutto & Peas

2 to 3 anchovies 
1/2 teaspoon cracked black peppercorns 
1/4 cup extra virgin olive oil 
1/4 cup freshly grated Parmesan cheese 
1 small egg 
1 1/2 tablespoons red wine vinegar 
1 tablespoon fresh lemon juice 
1/2 tablespoon minced garlic 
1 teaspoon dry mustard 
1/2 teaspoon celery salt 
1 to 2 dashes hot sauce 
1 to 2 dashes Worcestershire sauce 

1 tablespoon olive oil
1 pound pasta, small tubes or shells
1/4 cup extra virgin olive oil
2 cups fresh or frozen peas
1 large red onion, julienned
1/2 pound prosciutto, sliced 1/16 inch thick and julienned

Combine anchovies, black pepper, and olive oil in a blender. Puree about 23 minutes until very smooth. Add grated Parmesan and blend briefly to combine.
Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 ½ minutes, remove, and reserve.
Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until combined. The dressing may be refrigerated.
Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1-tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little extra virgin olive oil to coat. Cover with plastic wrap and set aside at room temperature.
Cook peas. Immediately rinse with cold water and reserve.
Heat olive oil in a large skillet over high heat. Add onions and cook until golden. Remove from heat. Transfer to a medium bowl and set aside to cool. Stir in peas, prosciutto and dressing.  Pour over reserved pasta, toss well, and serve.

Yield:  4 to 6 servings​​