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Peas, Prosciutto and Fresh Herbs Recipe
|Fresh peas/8 ounce tiny frozen peas, defrosted||1 Pound, Defrosted (Unshelled Weight, 500 Gram)|
|Dried pasta||1 Pound (500 Gram)|
|Butter||3 Ounce (90 Gram)|
|Prosciutto slices||4 Ounce, cut into short, fine strips, about 1 inch long and 1/4 inch wide (125 Gram)|
|Black pepper||To Taste|
|Freshly grated parmesan||6 Tablespoon|
|Finely chopped fresh mint/Finely chopped basil / flat-leaf parsley||2 Tablespoon|
|Freshly grated parmesan||3 Tablespoon (Additional Required For Serving)|
Calories 886 Calories from Fat 291
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 17.9 g89.3%
Trans Fat 0 g
Cholesterol 85.4 mg
Sodium 1193.5 mg49.7%
Total Carbohydrates 101 g33.7%
Dietary Fiber 10.4 g41.8%
Sugars 10.7 g
Protein 43 g85.2%
Vitamin A 37.3% Vitamin C 79.7%
Calcium 42.7% Iron 24.6%
*Based on a 2000 Calorie diet
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, melt butter in a large frying pan.
Add peas and prosciutto and cook, stirring constantly over medium heat, until hot through, 2 minutes.
Add salt and pepper to taste.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with parmesan and your chosen herb, if using, to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.