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Pasta Prosciutto Salad Recipe

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This recipe for Pasta Prosciutto Salad, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Turner
Added: Monday, April 6, 2009


1 lb cavatelli or other hearty pasta cooked ‘al dente’ drained
¼ lb prosciutto, thinly sliced and julienned, lightly cooked in fry pan for 2-3 minutes
1 lb asparagus, cut into1” pieces, blanched
2 cups frozen peas, thawed
½ cup toasted pine nuts
4 oz. arugula leaves [or baby spring mix salad]
½ cup extra virgin olive oil
Zest and juice of 1 lemon
½ cup chopped fresh Italian parsley
¼ tsp crushed red pepper flakes
2 tsp Kosher salt
½ cup shaved parmesan [use vegetable peeler

Place cooked pasta in large mixing bowl, stir in remaining ingredients and stir gently. Taste for seasoning.

Ps: I usually use a bit more lemon juice to freshen right before serving.
I also use freshly ground black pepper.




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