Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on Time
1 Hour 7 Mins
Total Time
1 Hour 7 Mins
Serves 6 (serving size: about 1 cup)

Lots of whimsical pasta shapes invite inspiration in the kitchen and are just plain fun to eat as in Strozzapreti with Favas, Peas, and Prosciutto. Here, twisty strozzapreti grips the prosciutto and peas.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.

Step 2

Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.

Ratings & Reviews

lynnmarlyn's Review

May 11, 2013
I loved this so easy to make and so delicious. I sautéed the prosciutto before adding it and I added some red pepper flakes for a little kick. I loved the creamy sauce.

Singlekitchen03's Review

April 17, 2013

kayakGirl21's Review

March 06, 2013
A fast easy weeknight meal that's kid friendly. I used Edamame instead of fava beans and also added the prosciutto to the shallots as another had done which made it crisp up nicely. My husband and I added red pepper flakes to ours to give it more flavor. So it was good but not one to be ripped out and added to my notebook of favorites.

epawelko's Review

March 05, 2013
Used 100% whole wheat gobbetti & chiocciole mixture. Also added the prosciutto earlier, midway during the shallot saute, so that it could brown and season the olive oil mixture. The creamy, ever so slightly salty/meaty flavored sauce complimented the whole wheat pasta beautifully. A light and extremely satisfying dish.

Phillygirl2's Review

March 03, 2013
I hate to say this but if all Cooking Light recipes tasted this bland I'd cancel my subscription. No flavor. Just pasta and vegetables. I won't be making this again.