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:

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

Previous
Previous

Sautéed Sochan Greens with Garlic and Lemon

Next
Next

Quick and Easy Fresh Aji Dulce Pepper Bites with Creamy Cheese Filling