Orecchiette with Prosciutto and Peas

From: How To Read a French Fry

3/4 pound orecchiette or medium shell pasta
1 C shelled fresh peas or thawed frozen peas
2 Tbsp butter
1 garlic clove, minced
2 ounces thinly sliced prosciutto, cut into thin strips
1/4 C half-and-half
2 fresh sage leaves, cut into thin strips
3 Tbsp freshly grated Parmigiano-Reggiano cheese, plus more for serving

In a large pot, cook the pasta in plenty of rapidly boiling salted water until tender, about 10 minutes. If using fresh peas, add to the boiling water after the pasta has cooked for 5 minutes. If using thawed frozen peas, add at the last minute.

While the pasta is cooking, combine the butter and garlic in a saute pan over medium-low heat and cook until the garlic turns translucent, about 3 minutes. Add the prosciutto and half-and-half and cook until the sauce thickens slightly, 2-3 minutes. Move the saute pan to the top of the pasta pot to keep warm.

Drain the pasta and peas, reserving a little of the pasta water, and add them to the saute pan with the garlic cream. Add the sage and cheese and toss well to coat. If the sauce is too thick, add some of the reserved pasta water, no more than 1 tablespoon at a time. Sprinkle with more cheese and serve.