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Spring Pasta with Peas and Prosciutto
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Description
Pasta gets oh so great with spring peas and salty prosciutto. Don’t forget to top with heaps of shave Parmesan cheese!
Ingredients
- 8 ounces, weight Your Favorite Pasta, Cook According To Package Directions
- 2 ounces, weight Prosciutto
- 1 Tablespoon Garlic Olive Oil
- 1 cup Arugula
- 3 ounces, weight Baby Peas
- 1 Tablespoon Lemon Juice
- 2 ounces, weight Shaved Parmesan Or Pecorino Romano Cheese
- Salt And Pepper, to taste
Preparation
Prepare pasta according to package instructions. Then drain it and set aside.
Trim fat from the edges of the prosciutto and cut into bite sized pieces.
In a large sauté pan add some garlic olive oil, heat over medium high heat. Add arugula and heat until just wilted about 1-2 minutes. Add peas and prosciutto. Heat for a few seconds.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with some shaved Pecorino or Parmesan cheese.
Notes:
We like to go pasta light and sauce heavy. So just a few ounces of pasta works for us (4 ounces). If you like more make the full 8 ounces.
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