Pasta, Prosciutto, and Pea Soup

Pasta, Prosciutto, and Pea Soup
Photo by James Carrier


  • 1 tablespoon butter or margarine
  • ¾ cup dry white wine
  • 3 ounces thinly sliced prosciutto, cut into thin slivers
  • Grated parmesan cheese
  • 1 cup fresh basil leaves, cut into thin slivers
  • 1 cup dried orzo pasta
  • 1 cup frozen petite peas
  • + 1 more ingredients
    • 1 can (49 oz.) low-sodium chicken broth

1. In a covered 5- to 6-quart pan over high heat, bring broth, wine, and pasta to a boil, then simmer until pasta is tender to bite, about 20 minutes total. 2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir prosciutto with butter until crisp, about 5 minutes. Drain on paper...

View full recipe at My Recipes


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