Spaghetti with Peas and Prosciutto Recipe
Spaghetti with Peas and Prosciutto
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 10 minutes
Difficulty: Easy
- 500 g (18 oz.) spaghetti (see Pasta)
- 500 g (18 oz.) shelled fresh or frozen Peas
- 125 g (4 oz.) Prosciutto in a single thick slice
- 500 ml (2 cups) beef or chicken broth
- 2 small cloves of garlic, peeled
- 15 stalks of parsley (leaves only) + a few leaves for garnish
- 5 tbsp. extra-virgin olive oil
- Salt and pepper
  1. Cut the prosciutto into small pieces; mince the garlic and roughly chop the parsley;
  2. heat the oil over low heat in a medium skillet; when it is hot, sauté the prosciutto, garlic and parsley for 5 minutes, stirring occasionally with a wooden spoon;
  3. add the peas and cook for 10 minutes more; gradually add in the broth, 100 ml at a time; let simmer until the peas are tender, adding more broth as needed; if the peas are fresh, cover the skillet; season with salt and pepper;
  4. for the pasta: bring a large quantity of water to a boil; add a little salt; cook the spaghetti for 8 to 10 minutes until al dente;
  5. drain the pasta and add to the sauce in the skillet; mix well; let cook for one more minute, stirring constantly so that the sauce and pasta are well combined;
  6. transfer to a heated serving platter; garnish with parsley; serve immediately.
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