Spring Pea and Tomato Prosciutto Fettuccini

0
(0)
(0)
Flag
Share
Spring Pea and Tomato Prosciutto Fettuccini
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4
Print

Recipe Tags

About this Recipe

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

Ingredients

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
Salt
Pepper
1 tsp (5mL) lemon zest
1/3 cup (75mL) parmesan cheese, grated
1 tbsp (15mL) fresh basil, torn

Directions

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.

Notes

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

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet