• Nicole Leonetti

Pasta, Peas, and Prosciutto Recipe

My mother is the queen of creating fabulous meals with whatever she has on hand in the kitchen. When she sent me pics of this dish one night, I was inspired to make it myself and interrogate her for all the details to recreate the recipe to share. While Pasta with Peas and Prosciutto is a dish you can find many recipes for – this recipe is easy as can be and tastes fantastic! It’s a perfect weeknight meal since it requires minimal prep work and cook time. This recipe can feed four people comfortably – three people if you all have seconds (which you will want – trust me) or two people if you want leftovers for lunch and/or dinner the next day!

Ingredients:

- 1lb of Pasta (I suggest Penne) – you can use whatever you prefer

- 2 Tablespoons of Extra Virgin Olive Oil

- Garlic (4-5 cloves – thinly sliced)

- 4oz Prosciutto (Chopped)

- 8oz Frozen Peas

- ½ Cup Breadcrumbs (unseasoned)

- (1) Cup reserved Pasta Water (based on need)

- Black Pepper

- ½ Cup Freshly Grated Parmigiano Reggiano (plus more for serving)

Directions:

- Bring a large pot of water to a boil (salt as you see fit)

- Meanwhile – in a large non-stick skillet heat up the Extra Virgin Olive Oil on Medium heat

- Put the Garlic into the skillet and sauté for one minute

- Add the Prosciutto and continue to cook for about six minutes

- Put the Pasta in the boiling water – remember, if using Fresh Pasta this will cook quick!

- Add the Peas and cook for about five minutes

- Grind some Black Pepper into this mixture

- Add the Breadcrumbs and cook for about five minutes until they are browned up a bit

- Add Pasta Water to the skillet – a quarter cup at a time until it has a sauce-like consistency

- Turn the heat on the skillet to Low until the Pasta is cooked al dente

- Drain the cooked Pasta and add to the skillet – mix the pasta into the sauce

- Turn the heat off

- Add the grated Parm to the skillet and stir, stir, stir

- Add more Black Pepper

- Serve and Enjoy!

You can also add Crushed Red Pepper Flakes to yours, but I would recommend adding to the individual dishes in case you have someone in the group who doesn’t appreciate it. This pasta dish is super versatile and could be paired with either red or white wine. If you prefer white – then try a nice Chardonnay or Sauvignon Blanc and for red wine – how about a Pinot Noir or Grenache. Whatever you drink with this pasta you will love it! Enjoy!


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