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Photo Credit: Elizabeth Newman

Orecchiette With Peas And Prosciutto

10 MINPrep Time
20 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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You can swap out ingredients in this simple weeknight dinner and use whatever you have on hand. Any short pasta will work here if you don't have orecchiette, and you can use bacon, smoked ham, pancetta, or even salame in place of prosciutto.

Orecchiette With Peas And Prosciutto
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Orecchiette With Peas And Prosciutto

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Image of Orecchiette With Peas And Prosciutto

Ingredients

Instructions

  1. Cook a pound of orecchiette pasta in a pot of generously salted, boiling water. Cook until al dente. Drain the pasta well reserving 1 cup of pasta water.
  2. Heat a large skillet over medium heat. When it’s hot, add a good 2 glugs of olive oil to the pan along with 1/4 pound chopped prosciutto. Feel free to use bacon or smoked ham here too. Cook that until it is golden and getting crispy. Add a chopped shallot and saute for minute or two. Add 1 bag of frozen peas and half of the pasta water and cook until the peas are bright green and warmed all the way through. Use a fork to mash slightly. Add the pasta and good heaping cup of freshly grated Parmigiano Reggiano. Stir to coat in the sauce adding more of the reserved water as needed to keep a sauce consistency. Taste if to see if it needs any kosher salt and season as desired. Finish with more olive oil and cheese. Feel free to top with some freshly ground black pepper or crushed red chili flakes.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
484
Amount/Serving % Daily Value
Carbs
66 grams
Protein
27 grams
Fat
12 grams
Saturated Fat
5 grams
Cholestrol
30 milligrams
Sodium
819 milligrams
Fiber
6 grams
Sugar
6 grams
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