Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe was found in the Miami Herald. Originally it came from Clifford A. Wright's cookbook, Cucina Rapida. It's great wth extra garlic :)

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to boil.
  2. Add the pasta and cook until al dente.
  3. About 2 minutes before the pasta is done, add the peas.
  4. Drain.
  5. Meanwhile, mix the oil, garlic, parsley and pepper in a large bowl.
  6. Toss pasta and peas with the garlic mixture.
  7. Add the prosciutto and toss again.

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