Pasta with Peas, Prosciutto, and Spring Pesto

(from aloogobi’s recipe box)

Categories: Dinner, Pasta


  • 1 lb Riccia or Fettuccine
  • Pesto:
  • 1/4 cup pine nuts
  • 1 cup fresh parsley
  • 1/2 cup fresh tarragon
  • 1/2 cup fresh mint leaves
  • 2 cloves garlic
  • 1 tsp lemon zest
  • a handful of parmesan cheese
  • 1/4 cup olive oil
  • Cream sauce:
  • 2 tbsp butter
  • 1 large shallot, minced fine
  • 1/4 lb thick cut prosciutto, cut into cubes
  • 1 bag of peas
  • 1/2 cup white wine or chicken stock
  • 1 cup half and half


  1. Boil the pasta to al dente

  2. While this is cooking, lightly toast the pine nuts in a dry skillet.

  3. Combine pesto ingredients into food processor and grind into a paste

  4. Melt butter in a large skillet and add shallots, cook for a few minutes. Then add prosciutto and peas, stir to heat through. Add the wine or stock, and cook to reduce. Add half and half, lower the heat and let it simmer and thicken for a bit.

  5. Toss the pasta with the sauce and pesto.

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