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Pasta, Prosciutto, and Peas Recipe

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This recipe for Pasta, Prosciutto, and Peas, by , is from Family Favorites, 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!

Contributor:  
Contributor:  
Stephanie Chiari

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
3 oz. very thin slices prosciutto, chopped
3 Tbsp. extra virgin olive oil
2 garlic cloves, thinly sliced
6 c. hot cooked fusilli (about 12 oz. uncooked short twisted spaghetti)
1 c. shaved Parmigiano-Reggiano cheese
1/3 c. chopped fresh parsley
1 Tbsp. fresh lemon juice
tsp. kosher salt
tsp. freshly ground black pepper
10 oz. package frozen peas, cooked and drained

Directions:
Directions:
Heat a large nonstick skillet coated with cooking spray over medium heat. Add prosciutto; cook 3 minutes or until lightly browned. Remove from pan. Add oil and garlic; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta, and remaining ingredients in a large bowl; toss to coat.
Yield: about 6 servings

Personal Notes:
Personal Notes:
I usually omit the parsley and substitute fresh grated Parmesan cheese.

Source: Cooking Light Magazine www.myrecipes.com/recipe/pasta-with-prosciutto-peas

 

 

 

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