6 cups hot cooked fusilli (about 12 ounces uncooked short twisted spaghetti)
1 cup (4 ounces) shaved Parmigiano-Reggiano cheese
1/3 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen peas, cooked and drained
How to Make It
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.
Yum! So simple and delicious. My husband followed the recipe except that he only used about 4 cups of pasta (and still used the proscribed amounts of everything else). It probably would have been a bit dry otherwise. Surprisingly, it held up quite well as leftovers. We seved it with roasted broccoli. Our 2 year old loved it.
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