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1
Put the salt cod fillet in a large pot of cold water, cover and refrigerate for 2 days.
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2
Drain the fish and pat dry.
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3
Cut the fish into 1-inch pieces.
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4
In a large, deep skillet, heat 1/4 cup of the olive oil.
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5
Add the onion and half of the garlic and cook over moderate heat until softened, about 5 minutes.
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6
Add the salt cod and cook until the onion is lightly browned, about 5 minutes.
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7
Add the wine and cook until nearly evaporated, about 5 minutes.
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8
Add the potato and 2 cups of water and simmer until the potato is tender, about 15 minutes.
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9
Using a slotted spoon, transfer the cod and vegetables to a blender along with 1 cup of the cooking liquid.
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10
Blend until very smooth.
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11
Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.
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12
Add the scallions and the remaining garlic and cook over moderate heat until softened, about 3 minutes.
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13
Add the prosciutto, peas, parsley and lemon zest.
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14
Stir in the cod puree, cover and keep warm.
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15
In a large pot of boiling salted water, cook the penne until al dente.
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16
Drain the pasta, reserving 1 cup of the cooking water.
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17
Add the pasta and cooking water to the skillet and cook, stirring, until the pasta is coated with a thick creamy sauce, about 2 minutes.
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18
Transfer the pasta to bowls and serve right away.
