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Aglio E Olio with Peas and Prosciutto

When my Nonno Dino arrived in Capri, he always made pasta with olive oil and garlic - which translates to aglio e olio! I dressed it up in my spin on the dish with one of my favorite flavor combos: peas and prosciutto. Not only is this pasta dish full of flavor, but it takes 25 minutes start-to-finish.
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Aglio E Olio with Peas and Prosciutto

Servings

6

Prep Time

5 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Aglio E Olio with Peas and Prosciutto

Ingredients

  • Kosher salt
  • 1/2 cup olive oil (plus more for serving, optional)
  • 4 ounces thinly sliced prosciutto (cut across into 1/4-inch slices)
  • 6 cloves garlic (smashed and peeled)
  • 1 1/2 cups frozen peas (thawed)
  • 3/4 teaspoon crushed red pepper flakes
  • 1 pound fusilli lunghi or cavatappi pasta
  • 2 cups freshly grated Parmigiano-Reggiano (plus more for serving)

Instructions

  1. This recipe originated on Giada In Italy: Episode: Flavors of Capri.
  2. Bring a large pot of salted water to a boil.
  3. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. 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, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  4. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  5. 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 and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.
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2 reviews & comments

  • Author's avatar image
    Laura Morris

    I made it today and we loved the flavor of this dish. But it turned out to be too salty for us. Prosciutto is very salty, pasta water is salty, Parmesan is salty too. Where could I cut salt here? Thank you.

  • Author's avatar image
    Denise Whitney

    I made this last night. Easy when you already have the Parmesan and prosciutto in the fridge. It was fabulous!!!!!!! Very simple ingredients that go magically together. I did have frozen peas but I also had fresh picked sugar snap peas from the garden so I substituted them fresh. They added a nice crunch!. Peas and prosciutto are delicious together. Oh I want some for breakfast now.

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