Pea Shoot & Prosciutto Pasta Toss
This light and flavorful pasta dish combines the delicate sweetness of fresh pea shoots with the salty crispness of prosciutto, bright lemon, and a touch of garlic. Perfect for a quick weeknight meal or a spring-inspired dinner!
Ingredients:
8 oz pasta (linguine, spaghetti, or orecchiette work well)
2 oz prosciutto, torn into bite-sized pieces
2 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 cup fresh pea shoots
Zest of 1 lemon
Juice of ½ lemon
¼ cup grated Parmesan cheese (plus more for serving)
Salt & black pepper to taste
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
Crisp the Prosciutto: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the prosciutto and cook until crispy, about 2-3 minutes. Remove from the pan and set aside.
Sauté the Garlic: In the same skillet, add the remaining olive oil and garlic. Cook for 30 seconds until fragrant, then add red pepper flakes (if using).
Toss Everything Together: Add the cooked pasta to the skillet, along with the lemon zest, lemon juice, and a splash of reserved pasta water to create a light sauce. Toss in the pea shoots and cook for 30 seconds—just until they start to wilt.
Finish & Serve: Remove from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste. Top with crispy prosciutto and extra Parmesan before serving.