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Pasta gets oh so great with spring peas and salty prosciutto. Don’t forget to top with heaps of shave Parmesan cheese!
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.
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.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!