Ingredients
- 1 1/2 teaspoons kosher salt, plus more for the pasta water
- 8 ounces orecchiette
- 3 tablespoons extra-virgin olive oil
- 6 large garlic cloves, grated or minced (about 2 tablespoons)
- 1 cup frozen petite peas (about 4 ounces)
- 1 cup crme frache (or sour cream)
- 6 thin slices prosciutto (about 3 ounces), torn in half
- 12 small basil leaves
Description
Serious Eats
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