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Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano

Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano Recipe

  • ¼ cup olive oil
  • 6 medium garlic cloves, minced
  • 1 medium shallot, minced
  • 1 teaspoon red pepper flakes
  • 6 ounces thinly sliced prosciutto crudo, diced
  • 2 cups fresh shelled peas or frozen peas (no need to thaw)
  • ½ cup reduced-sodium, fat-free chicken broth
  • 1 pound dry linguine or fettuccini, cooked and drained according to the package instructions
  • 3 ounces finely grated Parmigiano-Reggiano (see Notes)
  • ½ teaspoon freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 790kcal (40%)
Total Fat 25g (39%)
Saturated Fat 7g (36%)
Cholesterol 48mg (16%)
Total Carbohydrate 99g
Dietary Fiber 8g
Sugars 8g
Protein 40g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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