Spring Pea and Tomato Prosciutto Fettuccini

Spring Pea and Tomato Prosciutto Fettuccini
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe

This light and beautiful pasta dish is tasty and easy complimented perfectly with thinly sliced prosciutto.


1 Pkg Maple Leaf Canadian CraftTMAtlantic Coarse Salt Prosciutto Sliced Meat
250 g fettuccini
1 pint cherry tomato, halved
2 large cloves garlic, sliced thin
1 1/2 cup (350mL) sweet peas, thawed
1/4 cup (60mL) good quality olive oil
1 tsp (5mL) lemon zest
1/3 cup (75mL) parmesan cheese, grated
1 tbsp (15mL) fresh basil, torn


Bring a large pot of salted water to a boil.

Cook pasta per package directions or until al dente.

Drain well and set aside.
Heat olive oil over medium high heat.

Add prosciutto and garlic. Cook stirring often for 1 to 2 minutes.

Add tomatoes and peas, cook for another 1 to 2 minutes.

Add pasta to skillet and toss well to combine ingredients.

Season with salt and pepper.

Garnish with parmesan cheese, lemon zest and basil.


Serve with fresh sliced baguette and a simple side green salad.

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