Pasta with Creamy Salt Cod Sauce

1. 1

   Put the salt cod fillet in a large pot of cold water, cover and refrigerate for 2 days.

2. 2

   Drain the fish and pat dry.

3. 3

   Cut the fish into 1-inch pieces.

4. 4

   In a large, deep skillet, heat 1/4 cup of the olive oil.

5. 5

   Add the onion and half of the garlic and cook over moderate heat until softened, about 5 minutes.

6. 6

   Add the salt cod and cook until the onion is lightly browned, about 5 minutes.

7. 7

   Add the wine and cook until nearly evaporated, about 5 minutes.

8. 8

   Add the potato and 2 cups of water and simmer until the potato is tender, about 15 minutes.

9. 9

   Using a slotted spoon, transfer the cod and vegetables to a blender along with 1 cup of the cooking liquid.

10. 10

    Blend until very smooth.

11. 11

    Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.

12. 12

    Add the scallions and the remaining garlic and cook over moderate heat until softened, about 3 minutes.

13. 13

    Add the prosciutto, peas, parsley and lemon zest.

14. 14

    Stir in the cod puree, cover and keep warm.

15. 15

    In a large pot of boiling salted water, cook the penne until al dente.

16. 16

    Drain the pasta, reserving 1 cup of the cooking water.

17. 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.

18. 18

    Transfer the pasta to bowls and serve right away.

* Per serving · 4 servings · Values may vary.