We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.
Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins
8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan
1
Prepare pasta and set aside.
2
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
3
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 shaved Pecorino or Parmesan cheese. Top with fresh arugula.
8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan
Directions
1
Prepare pasta and set aside.
2
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
3
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 shaved Pecorino or Parmesan cheese. Top with fresh arugula.
AuthorMarla Meridith
