Orecchiette with Asparagus, Crisp Prosciutto, and Feta | Sunbasket
Orecchiette, meaning “little ears” in Italian, provides the perfect bowl-like shape for scooping up delicious sauces—like the one in this recipe.
Ingredients
- 5 ounces orecchiette
- 3 ounces sliced prosciutto
- 6 ounces organic asparagus
- 1 or 2 cloves organic peeled fresh garlic
- 1 ounce pitted Kalamata olives
- 1 tablespoon tomato paste
- ¼ cup shelled peas
- 3 tablespoons crumbled feta
- 1 teaspoon red chile flakes (optional)
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