Here is some sampling of the food from the luau...
The fruit "cascade", and the proscuitto wrapped asparagus...
The pasta I made with leeks, peas, and proscuitto...(I tripled the recipe!) It was really good!
Pasta with Leeks, Peas, and Prosciutto12 ounces of spaghetti
4 Tbs. butter
2 medium leeks, white and light green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
1 package (10 ounces) frozen peas
2 Tbs. fresh lemon juice
2 ounces thinly sliced prosciutto, cut into thin strips (about 1/4 cup)
2 ounces ricotta salata or parmesan cheese, shave with a vegetable peeler (about 1/3 cup)
coarse salt and ground pepper
In a large pot of boiling salted water, cook pasta until aldente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
While pasta is cooking, heat 1 Tbs. butter in a large skillet over medium. Add leeks, season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
To drained pasta, add leek mixture, remaining 3 Tbs. butter, lemon juice, and proscuitto; season with salt and pepper. Add reserved pasta water a little at a time, tossing until a thin sauce coats pasta. (You may not need all the water.) Served sprinkled with ricotta salata/parmesan.
