Pasta Salad With Prosciutto And Peas

Combine anchovies, black pepper, and olive oil in a blender. Puree about 2-3 minutes until very smooth. Add grated Parmesan and blend briefly to combine.

Bring a small saucepan of water to a boil. Place refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 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 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 1/4 cup 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.