Orecchiette or cavatelli tossed with fresh peas, prosciutto, mushrooms and sautéed onion in a light stock-based sauce.
Shell the peas and parboil in salted water 3-5 minutes; set aside with their water.
Heat olive oil in a skillet, add the onion, prosciutto and mushrooms and cook slowly until the onion softens, about 10 minutes.
Add the peas with their water and cook 10 minutes more, adding a splash of stock if it looks dry.
Boil the pasta until al dente, drain, and add to the skillet. Simmer a minute so the pasta absorbs the flavor.
Serve with pepper, parsley, and a drizzle of olive oil.
