"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pasta Baked with Spring Peas and Proscuitto Recipe

  Tried it? Rate this Recipe:


This recipe for Pasta Baked with Spring Peas and Proscuitto, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Vander Laan
Added: Monday, October 20, 2008


2 t. olive oil
4 oz. proscuitto
1/2 c. chopped onion
1 c. peas
1 c. heavy cream
2 t. salt
3/4 c. grated Parmigiano-Reggiano
dash pepper

1. Julienne the proscuitto and chop the onion.

2. In a large saute pan, heat the olive oil over medium high heat.

3. Add the proscuitto and onion, cook for 3-5 minutes.

4. Add the peas, heavy cream 1/2 c. cheese, salt, and pepper. Bring to a boil. Remove from heat.

5. Meanwhile, cook 8 oz. pasta (I used farfalle) according to pkg. directions.

6. Add cooked pasta to sauce mixture and toss to coat evenly. Transfer to a shallow baking dish & top with remaining cheese.

7. Bake at 350 for 15 minutes until cheese is golden brown.

Personal Notes:
Personal Notes:
This recipe is from Ryan Thornburg, chef at Tosi's Restaurant in Stevensville, Michigan. It's easy & very good!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!