Pasta with Prosciutto and Peas

Pasta with Prosciutto and Peas

Pasta with Prosciutto and Peas, it’s a classic! Well, it’s not actually a classic with me, but I bet it is with some lucky people. You see, I had never even heard of prosciutto until about 4 years ago. Isn’t that sad? It’s not as sad as the fact that I thought I hated asparagus because growing up, we only had it out of a can. And I remember going to a party in college, and someone was eating gorgeous, thin, fresh asparagus, dipping it in some sauce, and I could not believe that someone was actually eating asparagus and enjoying it. I didn’t even try it, just shuddered and looked away. Just think if I would have tried it?? I could have added years onto my asparagus eating, instead I waited another 10 or so years to try it!

Pasta with Prosciutto and Peas

Anyway, where was I…oh yes, prosciutto. I always have some in my freezer. I buy it and separate it into 2, 3, or 4 ounce portions and vacumn seal it. That way, I am always ready for this quick and easy dish. I found several recipes for it, this one by Emeril sounds devine with white wine and cream, but the one that I refer to is this one from Cooking Light. Yes, it has no wine and no cream, but it’s still pretty tasty and satisfying.

Pasta with Prosciutto and Peas
from Cooking Light

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

Preparation
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; toss to coat.
Yield
8 servings (serving size: 1 cup)

I used orzo in place of the fusilli. And, um, yes, serving size – 1 cup, not in this household.

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Comments

  1. Debbie Cook says

    I’m 3rd generation Italian so I grew up with prosciutto, which had to be sliced so thin you could read through it! I also grew up with (fresh) asparagus but I didn’t actually like it until I was an adult. Looks like a good recipe. I’ll have to try it for my brood!

  2. Anonymous says

    Saw this recipe several years ago on the Food Network – Giada’s specialty. I prefer using chunks of prosuittao.