Pasta with Peas & Prosciutto
Ingredients
- 3 oz prosciutto
- 10 oz 3/4 box Ditalini pasta
- 1 Tbsp. olive oil
- 1.5 cups frozen peas
- 1 cup chicken stock or water
- 4 tbsp butter
- 2 tsp dried basil
- 1/2 tsp crushed red pepper flakes sub black pepper for less heat
- 6 minced garlic cloves
- 1.5 cups freshly grated Parmesan
- 1 cup reserved pasta water contains starch for thickening
Instructions
Prep Prosciutto
- Preheat oven to 400 degrees.
- Place prosciutto on parchment paper lined baking sheet.
- Place prosciutto in the oven for 8-12 minutes or until crispy.
Prep Pasta
- Bring a pot of salted water to a boil.
- Cook pasta according to package instructions for al dente (about 10 mins), reserving 1 cup of pasta water.
Bring it Together
- While pasta and prosciutto cook, heat a large skillet over medium heat and add a tbsp of oil.
- Add frozen peas and 1 cup of chicken stock or water and cook. Stirring frequently, until most of the liquid evaporates, about 6 minutes.
- Add the 4 tbsp of butter, 2 tsp dried basil and 1/2 tsp crushed red pepper, minced garlic cloves. Stir and cook for another minute.
- Pour in the 1 cup of reserved pasta water and stir.
- Turn heat to low and add in the cooked pasta and grated Parmesan cheese.
- Either chop or crumble the prosciutto and add to the pasta. If desired, just top the pasta with the prosciutto instead.