Pasta with Prosciutto cotto, asparagus, green peas and lemon
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fantinomondello.ca.
Cooking tools:
- Microplane
- Pepper mill
- Grater
- Skillet
- Saucepan
- Colander
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 3 tbsp olive oil
- 1 package (175 g) Fantino and Mondello Diced Prosciutto cotto
- 1 bunch green onions, chopped
- 1 pinch chili pepper flakes (or more, to taste
- 1 cup asparagus, cut into ¾-inch wedges
- 4 cups cut pasta of your choice (cavatelli, farfalle or gemelli)
- 1 cup green peas, frozen
- 1 cup cooking water
- Zest from 1 lemon
- ½ cup ricotta cheese
- Freshly grated parmesan cheese, to taste (optional)
- Freshly ground salt and pepper
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