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Saltimbocca with Baby Pasta Primavera

Saltimbocca with Baby Pasta Primavera


  • Salt and pepper

  • 1 cup acini di pepe or orzo pasta

  • 4 tablespoons butter

  • 2 carrots, peeled and finely chopped

  • 1 teaspoon sugar

  • 1 bunch scallions, white and green parts chopped separately

  • 1 cup frozen peas

  • 1/2 cup grated Parmigiano Reggiano cheese

  • 1 pork tenderloin, trimmed and cut into twelve 3/4-inch-thick slices

  • 12 fresh sage leaves

  • 6 slices prosciutto, halved lengthwise

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 clove garlic, crushed

  • 1/3 cup finely chopped flat leaf parsley (a generous handful)

  • Juice of 1/2 lemon


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain through a fine-mesh strainer and return to the pot.

While the pasta is working, in a medium skillet, melt 2 tablespoons butter over medium heat. Add the carrots and sugar; season with salt. Partially cover the pan; cook for 5 minutes. Stir in the scallion whites, season with pepper and cook for 3 minutes. Stir in the scallion greens and peas and cook for 1 minute. Add the vegetable mixture and cheese to the pasta and toss.

On a work surface, pound the pork slices thin; season both sides with salt and pepper. Top each pork slice with a sage leaf and wrap a prosciutto piece around each. In a large skillet, heat the EVOO and the garlic over medium heat. Working in 2 batches, add the pork and cook until brown, 2 minutes on each side, transferring the cooked meat to a platter.

Add the remaining 2 tablespoons butter to the skillet; cook until brown, 2 minutes. Stir in the parsley and lemon juice, then pour the pan sauce over the pork. Serve with the pasta.