Pasta with Peas, Favas and Prosciutto

Spring is on the minds of many, including me! Warmer weather, green grass, light and healthy salads, fresh & local foods. 

Pasta with peas

Spring also means springing forward, which is not fun because of the loss of sleep (and how it throws off the little ones who think 5 am is 6 am) but great because when I get home after work there is still daylight!

Spring pea 2

When I saw this Strozzapreti with Peas, Favas and Prosciutto Pasta dish from my Cooking Light Magazine I thought it seemed very springy (is that a word?). This dish is light and flavorful and an easy weeknight dinner option. My son loved picking out the little twisty pastas and the peas which made this a great dish for him. Now my husband on the other hand, does not like peas so he ate everything except those. :)

Pea Pasta

If you aren’t a fan of prosciutto or are vegetarian you could easily modify this recipe to your tastes.


Strozzapreti with Peas, Favas and Prosciutto

Prep time: 

Cook time: 

Total time: 

Serves: 6

A light and fun pasta that the whole family will love. Peas, beans and prosciutto pair wonderfully with a light wine and ricotta sauce.
  • ¾ lb. uncooked strozzapreti pasta (or other short, twisty pasta)
  • 1 Tbsp. olive oil
  • 2 teaspoons butter
  • 1 large shallot, thinly sliced
  • ½ cup shelled and peeled fava beans, or frozen edamame (thawed)
  • 1 cup shelled fresh English peas or frozen peas, thawed
  • 3 Tbsp. white wine
  • ⅓ cup chicken broth, low sodium
  • 1 ounce prosciutto, chopped
  • ¼ cup whole-milk ricotta cheese
  • Shaved Parmesan cheese for garnish.
  • Salt and pepper to taste
  1. Cook pasta according to the package. Drain in collander and reserve ¼ cup cooking liquid.
  2. Heat a large saucepan over medium heat and add olive olive oil and butter, swirling until butter melts. Add shallot, cooking for 5 minutes or until tender and translucent, stirring occasionally.
  3. Stir in peas and beans. Increase the heat to medium-high and add wine cooking for 30 seconds.
  4. Stir in chicken broth and pepper, cook 5 minutes or until peas and beans are tender.
  5. Remove from the heat and stir in prosciutto.
  6. Stir in the pasta, reserved cooking liquid, and salt.
  7. Gently stir in ricotta and garnish with Parmesan.
  8. Serve with baguette bread.
You can eliminate the prosciutto in this pasta dish if you would like. I have had it without and it still tastes great.

Source: Cooking Light

Have a great rest of your day.


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    • A Cedar Spoon says

      Agreed! I love the longer sunlight but man I hate how tired I am. Spring in Chicago can’t come soon enough. :)

    • A Cedar Spoon says

      I did! I have a bowl waiting to be heated up with a nice glass of red wine! Is it too early for wine? :)

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