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Cooking 101
Peas and prosciutto are a classic combination. Sort of like an herby carbonara, this recipe combines fresh peas with salty prosciutto for a classic combination with a twist. Pecorino cheese adds that tangy quality that we love so much.
Chef Tip: If fresh peas are in season, definitely use them! If not, always go with frozen, not canned.
1 lb pasta
2 cups frozen peas
4-6 slices prosciutto
1/2 cup pecorino cheese
Salt and pepper, to taste
Bring a large pot of water to boil and season with salt; this will help flavor the pasta
In a large non-stick pan over medium-high heat, crisp up your prosciutto slices until golden brown on both sides; let cool on a paper towel
Cook your pasta according to the package instructions; when there are 3 minutes remaining add the peas to the pasta
Drain peas and pasta and reserve ¼ cup pasta water. Mix peas and pasta with ½ a pouch of Herby Chimichurri, and season with salt and pepper to taste. You can use reserved pasta water if it feels too dry
In a large bowl or platter, pour pasta and top with pieces of crispy prosciutto, a hefty drizzle of Herby Chimichurri, and a generous sprinkle of pecorino cheese and enjoy!
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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