Pasta with Peas, Arugula & Prosciutto

Pasta with Peas, Arugula & Prosciutto
Photo by Scott Phillips


  • 1 lb. fresh English peas, shelled (pods discarded or saved for vegetable stock) or 1 cup frozen peas, thawed
  • 1 lb. arugula (about 4 small bunches)
  • 3 Tbs. olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 lb. dried pasta, such as orecchiette or penne
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh lemon juice
  • + 4 more ingredients
    • 10 thin slices prosciutto, diced (6 to 7 oz.)
    • ¼ cup freshly grated Parmigiano Reggiano; plus ¾ cup shavings for garnish
    • 3 cloves garlic, minced
    • 6 Tbs. unsalted butter

Put a pot of water on to boil. Salt it well and boil the pasta following the package directions. Meanwhile, trim, wash, and thoroughly dry the arugula; chop it coarsely and set aside. In a large saucepan over medium heat, melt 4 Tbs. of the butter. Add the garlic and sauté until barely golden, a...

View full recipe at Fine Cooking


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