Pasta with Prosciutto and Peas

Pasta with Prosciutto and Peas
Photo by Becky Luigart-Stayner


  • 1 cup (4 ounces) shaved Parmigiano-Reggiano cheese
  • 6 cups hot cooked fusilli (about 12 ounces uncooked short twisted spaghetti)
  • 1 tablespoon fresh lemon juice
  • 1 (10-ounce) package frozen peas, cooked and drained
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Cooking spray
  • + 4 more ingredients
    • 2 garlic cloves, thinly sliced
    • 1/3 cup chopped fresh parsley
    • ½ teaspoon freshly ground black pepper
    • 3 ounces very thin slices prosciutto, chopped

Heat a large nonstick skillet coated with cooking spray over medium heat. Add prosciutto; cook 3 minutes or until lightly browned. Remove from pan. Add oil and garlic; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta, and remaining ingredients in a large bowl;...

View full recipe at My Recipes


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