Salty crisp prosciutto, burst of peas and that creamy melted mascarpone coating everything is just heaven. I love anything wrapped in it, hehe, You shot FIVE recipes in one day…and you decide to make something else AND shoot it…”just” for your blog. And you have PERFECT lighting (in addition to crazy amazing talent!). Reduce the heat to low. Saveur may receive financial compensation for products purchased through this site. Are you should you wante to disconnect your account? That sounds like a great idea! Consorzio del Prosciutto di Parma, Burrata Crostini with Prosciutto di Parma, Charcuterie Board with Prosciutto di Parma, 1 1/2 cups english peas, (fresh, blanched or frozen, thawed), 6 ounces thinly sliced Prosciutto di Parma, cut in 1-inch wide strips. So very stunning marla!! Antonia – love you girl!!! Heat a large nonstick skillet coated with cooking spray over medium heat. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. Remove from pan. Can’t wait! Order Marla’s new cookbook “High Alpine Cuisine” available at these retailers: All RecipesSide DishesSoupsDessertsCocktailsHoliday RecipesVegetarianVegan, Design & DIYMountain LifeYoga & FitnessDog’s Life, USA TravelInternational TravelSki & Alpine. By using this website you agree to our cookie policy to deliver a better site experience. Required fields are marked *. This is such a bright and beautiful meal, mm mmmm mm! Season with truffle oil, lemon juice, salt (to taste) and pepper. You saved the day. I love anything with bright fresh peas in it! All rights reserved. While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Then, add cooked and drained penne pasta and green peas. Stir in peas, prosciutto, sauce and cheese. So glad you like this pasta recipe too! This pasta recipe happened when I was working on a gazillion other things. First, cook the prosciutto a little bit in the butter to release some of its juiciness and saltiness. Top each serving with soft-set egg and black pepper. What an amazing pasta recipe! That might be the closest to the prosciutto . I love it. Perfect dinner! We love firm Pecorino Romano and Parmesan. I was sittIng at school waitin to pick up my son thinking “what can I make for dinner?”. simply gorgeous and refreshing! Love the peas and prosciutto. thinly sliced prosciutto, serrano, or country ham, torn into strips, Bring a 6-qt. Add prosciutto; cook 3 minutes or until lightly browned. Heat a large skillet over medium-high heat. Nothing complicated with the textures and flavors are spot on. Cook 3-4 min. I have been drooling over this since I saw it on Pinterest the other day…DELISH! Love the peas and prosciutto. All rights reserved. In a sauté pan large enough to hold all of the ingredients, add the Truffle Cream; warm slightly. Add cooked, drained pasta; continue to warm, tossing occasionally. I always get dreamy-eyed when I look at your gorgeous photos, too! Add Prosciutto di Parma, Parmigiano Reggiano and peas; heat gently. I’m making it for someone who doesn’t like peas. Do you like prosciutto? I know I comment on it almost every time I come here but your photography is gorgeous . This Isn’t calling my name. Feels like summer!! *Light comfort food. I just stumbled upon your blog and I am in love! In 1 1/2 gallons of lightly salted water cook the pasta until slightly under al dente, about 9 minutes. I sure do hope so. Fold in the prosciutto and mint. I really hope you’ll be sharing some of your trader joe’s lunch box pics. Yes. Cook and stir 1-2 min. Chilled this recipe dubs as a pasta salad. Well that idea turned into a photo shoot. Thank you Marla!! Save my name, email, and website in this browser for the next time I comment. Looks great! The addition of Prosciutto di Parma presents an added bonus, and really works to brighten up and nicely contrast the savory hint of truffles. Had to do it all. This website is not directed to consumers outside of the U.S. Drain pasta, reserving 1 ⁄ 4 cup pasta water. Let’s celebrate busy lives and great flavors with Spring Peas & Prosciutto Pasta! or until softened. A gorgeous pasta dish! reply. Place the prosciutto in the pan and sau… Add black pepper. This pasta dish looks great. Add shallots and garlic; gently sauté until lightly browned. Just a handful of ingredients to make this Pasta with Prosciutto, Peas and Mascarpone. Add the Parmesan, and season with salt and pepper. Adjust seasonings if necessary. Add pasta and cook until al dente. You can go ahead and try those. As we get closer to the publish date (end of summer) I will share some of the TJ’s photos. Tossing up peas and Prosciutto will create the extra pizzazz that hungry mouths are yearning for. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. PS love your linens. Sure Jenna! We’d love to hear your thoughts, ideas and comments on this recipe.