Thursday, May 05, 2005

Pasta with Prosciutto and Peas

Pasta with Prosciutto and Peas (Adapted from CL)

12 ounces dry whole wheat fusilli
3 ounces very thin sliced prosciutto, chopped
3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/3 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces frozen peas, cooked and drained
4 ounces shaved Asiago cheese

In a large pot of boiling salted water, cook pasta according to package directions - drain well when cooked.

In a large skillet, lightly coat with nonstick spray and heat over medium. Add prosciutto and cook just until lightly browned, about 2-3 minutes. Scoop out of the pan and set aside. Add oil and garlic - cook until fragrant, about 1 minute. Remove from the heat and let this mixture sit for a few minutes.

In a large bowl, toss together prosciutto, oil/garlic mixture, hot pasta, parsley, lemon juice, salt, pepper and peas. Evenly scatter each portion with the shaved Asiago on top.

Makes about 4-6 servings.

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