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Cooking 101
Peas and prosciutto are a classic combination. Sort of like an herby carbonara, this recipe combines fresh peas with salty prosciutto for a classic combination with a twist. Pecorino cheese adds that tangy quality that we love so much.
Chef Tip: If fresh peas are in season, definitely use them! If not, always go with frozen, not canned.
1 lb pasta
2 cups frozen peas
4-6 slices prosciutto
1/2 cup pecorino cheese
Salt and pepper, to taste
Bring a large pot of water to boil and season with salt; this will help flavor the pasta
In a large non-stick pan over medium-high heat, crisp up your prosciutto slices until golden brown on both sides; let cool on a paper towel
Cook your pasta according to the package instructions; when there are 3 minutes remaining add the peas to the pasta
Drain peas and pasta and reserve ¼ cup pasta water. Mix peas and pasta with ½ a pouch of Herby Chimichurri, and season with salt and pepper to taste. You can use reserved pasta water if it feels too dry
In a large bowl or platter, pour pasta and top with pieces of crispy prosciutto, a hefty drizzle of Herby Chimichurri, and a generous sprinkle of pecorino cheese and enjoy!
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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