Recipe - Paellita En Relleno

One half Recipe Basic Fresh Egg
Pasta; see * Note
One half Recipe Green Pasta; see *
Note
2 tablespoon Salt
1 ounce Olive oil
2 Shallots; finely minced
One fourth pound Prosciutto; cut 1/8" dice
One half cup Freshlyshelled peas
(frozen peas will do as
well)
4 ounce Sweet butter
2 tablespoon Finelychopped lemon thyme
leaves
4 ounce Extravirgin olive oil
One fourth cup Chopped Italian flatleaf
parsley

* Note: See the "Basic Fresh Egg Pasta" and "Green Pasta" recipes which are
included in this collection.

Roll out each pasta in a pasta rolling machine, going all the way to the
thinnest setting. Cut each color pasta, with the pasta machine set at its
widest cutting setting (about 1/2inch wide). Form into small nests and set
aside until ready to cook. In a large spaghetti pot, bring 6 quarts of
water to a boil and add 2 tablespoons salt. In a large saute pan or
skillet, heat one ounce of olive oil and over moderate heat saute the
shallots until soft and translucent. Add the prosciutto and peas, and
continue cooking 1 minute more. Add the butter and 4 ounces extravirgin
olive oil and heat until completely blended together. Add the lemon thyme,
remove from heat and let stand. Combine the two color pastas together in
the boiling water. Cook until al dente (about 1 minute). Drain the pasta in
a colander over sink and pour the pasta into the saute pan with sauce. Heat
over moderate heat until the pasta is well coated and liquid has reduced.
The mixture should not be soupy. Add the chopped parsley. Place into heated
serving bowl and serve immediately. This recipe yields 4