From A Twist of the Wrist by Nancy Silverton and Carolynn Carreño
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 crème fraîche
6 thin slices prosciutto (about 3 ounces), torn in half
12 small basil leaves
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the orecchiette, return the water to a boil, and cook the pasta, stirring occasionally to prevent it from sticking together, until it’s al dente. (Since cooking times vary depending on the thickness of the pasta, refer to the package instructions for the recommended time and taste the pasta for doneness frequently while it cooks.)
While the water is coming to a boil and the pasta is cooking, heat the oil, garlic, and a pinch of kosher salt in a large skillet over medium-high heat and sauté until the garlic is soft and fragrant, about 1 1/2 minutes, stirring constantly so the garlic doesn’t brown. Reduce the heat to medium and stir in the peas, crème fraîche, and the 1 1/2 teaspoons of kosher salt. Bring the sauce to a simmer and cook, stirring constantly, for about 1 minute, until the sauce is warmed through.
Reserve 1/3 cup of the pasta water, drain the pasta and transfer it quickly, while it’s still dripping with water, to the skillet with the sauce. Add the reserved pasta water, stir to coat the pasta with the sauce and cook the pasta and sauce together over high heat for about 2 minutes, until the ingredients are combined.
Spoon the pasta out of the skillet and pile it into high mounds on four plates, dividing it evenly. Spoon the sauce left in the skillet over the pasta. Rumple 3 pieces of prosciutto and lay 3 basil leaves over each serving.