Here’s an absolutely divine weeknight pasta dish that’s a triple threat: It’s easy, it’s quick and it’s delicious. Here’s what you do: As the spaghetti boils just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding. Add peas, crispy prosciutto, a little pasta water and Parmesan cheese and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon.
1 LB (500g) Farfalle or Orecchiette pasta
½ cup good olive oil
4oz (about 6 slices) thinly sliced prosciutto Di Parma, rolled up and cut in ¼-inch-wide strips
2-3 cloves garlic, sliced into thin chips
1½ cups of frozen peas
¾ tsp crushed red pepper flakes
2 cups freshly grated Parmigiano-Reggiano, plus more for serving
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil and heat. Add the sliced prosciutto & cook, stirring constantly, until crispy and deep golden brown, about 4-5 mins. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden.. Add the peas, pepper flakes & pinch of salt and turn off the heat.
- Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes. About 3-4 mins before the pasta is cooked add the peas so that they finish cooking at the same time.
- Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water & toss well to coat the pasta & form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano & up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano.