PASTA WITH PROSCUITTO AND PEAS 06/2001

[A Male Reader]

Ladies & gentleman,

I just made the Pasta with Prosciutto and Peas (page 99) in the new June 2001 issue of Cooking Light. It was amazingly excellent. Don't let the simplicity of the recipe fool you either. Just make sure you use the best and freshest ingredients available. As a note * chop the thinly sliced proscuitto as tiny as possible because it is packed full of flavour and even a little bit salty.* You will enjoy this great summer disho !!!

[This message has been edited by A Male Reader (edited 06-06-2001).]

[kwormann]

SOunds like it would be good on the "simple with flavor" thread.....

[Norma]

I also made this the other night, and we both really liked it. I will repeat. My prosciutto was vacuum packed and frozen, so it wasn't FRESH but we still loved the dish.

[kwormann]

I made this as a make-ahead dish for tonights dinner but I used orzo, so I am anxious to see how it comes out!

[kima]

Just wanted to welcome A Male Reader to the Boards. I see from your profile that you live in Vancouver- as a fellow Canadian (Victoria) I welcome you most regally! http://www.cookinglight.com/bbs/smile.gif

[kwormann]

I made this with orzo and added a sauted portobello and some zucchini. I made it ahead and chilled it and we ate it as a cold salad.....again, did I REALLY make this recipe?????

ANywan, DH diesnt usually like pasta salads, but he thought this one was great!

Kim

[Susan]

Thank you for the recommendation, "A Male Reader"! We are getting fresh peas from our CSA farm today and this would be the perfect dish for them. Now to find that June issue...

~~Susan~~

[This message has been edited by Susan (edited 06-11-2001).]

[aggie94]

I made this last Thursday night, and I thought it was very good -- light and delicate, but very flavorful and super-easy. I do have to second A Male Reader's suggestion to finely chop the proscuitto -- mine was VERY salty (I probably should have had them slice it thinner).

[Jogren]

I made this last night and we loved it too! I served it hot, but we both agreed it would be excellent as a cold sald too. A definite "make again"!

[cchhbb]

I made this last night and I thought it was great. DH said it was fine, but where was the cream sauce. He's pretty tough about evaluating recipes that are healthy.

I thought the taste of the proscuitto was the key to the recipe. I splurged and bought top of the line and the taste really came through. I learning the simplier the recipe, the more important the quality of the ingredients.

I used fresh peas as I picked up some of these at the market the other day. They are the first I've purchased this year. The peas were so sweet, it was almost like eating dessert when I snuck a handful of raw ones before I made this recipe.

[neeter]

I made this the other night, and I thought it was okay. It was light, but I think it was a litte too bland, unfortunately.

[RunnerKim]

Wonderful flavors! The proscuitto and parmesan are bold complementary flavors. I did have to use frozen peas, but it was still excellenet and went together quickly and easily - a really plus for this time of year. I ate the leftovers cold for lunch and still very tasty.

Kim

[eDana]

OK. Now you have my curiosity peaked - can someone send along this recipe? Unfortunately, I have passed my CL issue on to my daughter. Don't know how I could have missed this. Thanks in advance.

[misstapioca]

i had to 1/2 this recipe to just make 4 servings instead of 8. I really enjoyed the prosciutto but i didn't as much care for the cheese. I thought the cheese was saltier(?) than the meat. i also had to use frozen peas because that's what i had on hand. i probably will not make this again. It seemed to smell and look more appetizing than it really actually tasted.

[valchemist]

Here it is, edana.


* Exported from MasterCook *

Pasta With Prosciutto and Peas

Recipe By :Cooking Light Magazine. June 2001. Page: 99.
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
3 ounces very thin slices prosciutto, chopped
3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
6 cups hot cooked fusilli (about 12 ounces
uncooked short twisted spaghetti)
1 cup (4 ounces) shaved Parmigiano-Reggiano
cheese
1/3 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 package (10-ounce) frozen peas, cooked and drained

Directions.
1. Heat a large nonstick skillet coated with cooking spray over medium heat. Add prosciutto; cook 3 minutes or until lightly browned. Remove from pan. Add oil and garlic; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta, and remaining ingredients in a large bowl; toss to coat. Yield: 8 servings (serving size: 1 cup).

[eDana]

Thanks, valchemist.
Am definately going to try it this weekend!

[jliah]

This is a definite repeater. Our whole family enjoyed the yummy, interesting flavors. We had never had prosciutto before, and it was a treat!