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Orecchiette with Peas and Prosciutto

overhead of orecchiette pasta with peas and prosciutto in a bowl

Summer doesn't mean giving up pasta recipes. It does mean making light and bright recipes that are full of gorgeous Summer produce. And that is exactly what this orecchiette with peas and prosciutto does!

If you can find fresh peas, I highly recommend using them. But if all you can find are frozen, they'll work beautifully in this recipe, too! I love piling on ALL the fresh herbs -- basil and Italian leaf parsley are my favs!

And before you say, ummmmm, Lisa, I don't see any fresh herbs -- they got added after the photo and I totally spaced taking new pics! 😂 But, trust me, fresh herbs take this recipe to next level delicious!

You can also add asparagus, tomatoes, fresh corn -- there are so many combinations of fresh summer produce that work with this recipe.

This orecchiette with peas and prosciutto is gonna be your go to easy breezy and tasty Summer dinner!

If you're looking for light salads to go with this recipe check these out!

Summer Zucchini Salad with Lemon and Parmesan

Arugula, Peach and Tomato Summer Salad

Arugula Lemon Salad

If you make this recipe, be sure to leave a comment and share a pic!

Don't forget to tag it #amenuforyou so I can find it!

I always love seeing what's cooking in your kitchen!

Orecchiette with Peas and Prosciutto

Print Grocery List Print Recipe
Serves: 4 Total Time: 20 minutes

Ingredients

  • 1 pound orecchiette (you can also use spaghetti, fettuccini or shells)
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • One 10 ounce package frozen peas, thawed (you can also use fresh)
  • 8-10 slices of prosciutto, thinly sliced
  • 1 -2 tablespoons grated lemon zest
  • 1-2 tablespoons fresh lemon juice
  • Salt and Pepper
  • 1/2 cup freshly grated Parmesan
  • Fresh Italian leaf parsley, chopped -- to garnish
  • a few leaves of fresh basil, roughly torn (don't tear them until right before serving)
  • Extra virgin olive oil, for drizzling

Instructions

1

Bring a large pot of water to boil.

2

As soon as it' boiling, salt GENEROUSLY (you want the water to taste like the sea), and add the pasta. Cook the pasta 3 minutes less than the time it recommends on the box. This way it will be al dente, with a bit of firmness, and not mushy.

3

While the pasta cooks, heat the butter in a large deep skillet over medium heat. Be sure it's deep enough to add the pasta once the pasta is done cooking.

4

Sauté the shallot for 1-2 minutes, until it starts to glisten and soften.

5

Add the peas and prosciutto and sauté until the peas and prosciutto are warm.

6

Stir in the lemon zest and lemon juice, and season with salt and pepper.

7

If you're still waiting for the pasta to finish cooking, set the pea sauce aside, off the heat.

8

When the pasta is finished, drain and add the pasta to the skillet.

9

Reheat over low heat, tossing the pasta to fully incorporate the sauce into the pasta.

10

Serve in bowls, garnish with parsley, basil and Parmesan cheese. Add a drizzle of olive oil at the end to each bowl.

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