Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano Recipe

Name: Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 6 medium garlic cloves, minced; 1 medium shallot, minced; 1 teaspoon red pepper flakes; 6 ounces thinly sliced prosciutto crudo, diced; 2 cups fresh shelled peas or frozen peas (no need to thaw); 1/2 cup reduced-sodium, fat-free chicken broth; 1 pound dry linguine or fettuccini, cooked and drained according to the package instructions; 3 ounces finely grated Parmigiano-Reggiano (see Notes); 1/2 teaspoon freshly ground black pepper

Servings: persons

1/4 cup olive oil
6 medium garlic cloves, minced
1 medium shallot, minced
1 teaspoon red pepper flakes
6 ounces thinly sliced prosciutto crudo, diced
2 cups fresh shelled peas or frozen peas (no need to thaw)
1/2 cup reduced-sodium, fat-free chicken broth
1 pound dry linguine or fettuccini, cooked and drained according to the package instructions
3 ounces finely grated Parmigiano-Reggiano (see Notes)
1/2 teaspoon freshly ground black pepper

1
Heat a large skillet over medium heat, then swirl in the oil.
2
Add the garlic and cook just until frizzling well at the edges, no more than 30 seconds.
3
Toss in the shallot and red pepper flakes.
4
Cook, stirring often, until softened and very aromatic, no more than 2 minutes.
5
Add the prosciutto crudo pieces and continue cooking and stirring until theyre browned at the edges, about 2 minutes.
6
Pour in the peas and continue cooking for 1 minute.
7
Then add the broth and bring the sauce to a substantial simmer.
8
Add the cooked pasta and toss well so that everything gets mixed up in the noodles.
9
Sprinkle in the cheese and pepper.
10
Toss just until the cheese melts and coats the noodles.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, 6 medium garlic cloves, minced, 1 medium shallot, minced, 1 teaspoon red pepper flakes, and more.

Yes, Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano

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