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Flavorful Spring Pea and Prosciutto Pasta

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A light yet satisfying pasta dish combining sweet spring peas, salty prosciutto, and fresh herbs for a bright, creamy meal perfect for spring evenings.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (fettuccine, linguine, or penne)
  • 1 ½ cups (about 225 grams) shelled fresh spring peas (thawed if frozen)
  • 4 ounces (115 grams) prosciutto, thinly sliced and roughly torn
  • ¼ cup chopped fresh basil
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 lemon
  • ½ cup (50 grams) freshly grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, usually 9 to 11 minutes. Reserve ½ cup of pasta water before draining.
  2. In the last 2 minutes of pasta cooking, add the fresh peas to the boiling water to keep them tender-crisp and bright green.
  3. Drain the pasta and peas together in a colander. Set aside and keep warm.
  4. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  5. Add torn prosciutto pieces and cook for 2-3 minutes, stirring gently, until just crisped around the edges.
  6. Reduce heat to low and add the cooked pasta and peas to the skillet. Toss gently to combine with prosciutto and garlic.
  7. Add lemon zest and juice, then sprinkle in the chopped herbs. Toss carefully, adding reserved pasta water in small amounts if the mixture seems dry to create a silky sauce.
  8. Turn off heat and stir in grated Parmesan cheese, allowing it to melt into the hot pasta for a creamy texture.
  9. Season with salt and freshly ground black pepper to taste, remembering prosciutto adds saltiness.
  10. Serve immediately with extra Parmesan on the side and a drizzle of good olive oil if desired.

Notes

Add peas in the last 2 minutes of pasta cooking to keep them tender and bright. Use reserved pasta water to create a silky sauce. Avoid overheating garlic to prevent bitterness. Add herbs off heat to preserve freshness. For dairy-free, substitute Parmesan with nutritional yeast. For vegetarian, omit prosciutto and add toasted nuts.

Nutrition

Keywords: spring pea pasta, prosciutto pasta, fresh herb pasta, easy pasta recipe, spring recipes, quick dinner, creamy pasta, seasonal pasta

Find it online: https://blairrecipes.com/flavorful-spring-pea-and-prosciutto-pasta-recipe-easy-homemade-pasta-with-fresh-herbs/