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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pasta Prosciutto Salad Recipe

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This recipe for Pasta Prosciutto Salad is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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