Pasta with Prosciutto cotto, asparagus, green peas and lemon


4 servings


15 minutes


10 minutes

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  • 3 tbsp olive oil
  • 1 package (175 g) Fantino and Mondello Diced Prosciutto cotto
  • 1 bunch green onions, chopped
  • 1 pinch chili pepper flakes (or more, to taste)
  • 1 cup asparagus, cut into ¾-inch wedges
  • 4 cups cut pasta of your choice (cavatelli, farfalle or gemelli)
  •  1 cup green peas, frozen
  • 1 cup cooking water
  • Zest from 1 lemon
  • ½ cup ricotta cheese
  • Freshly grated parmesan cheese, to taste (optional)
  • Freshly ground salt and pepper


  1. In a large frying pan, heat the oil over medium heat. Fry the diced Prosciutto for 2 to 4 minutes or until it starts to turn golden. Add the green onions, pepper flakes and asparagus and continue cooking for 3 to 5 minutes, stirring often. Season with salt and pepper. Set aside.
  2. In the meantime, in a saucepan of boiling salted water, cook the pasta according to the package instructions. Two minutes before cooking ends, add the green peas and continue cooking. Drain well while setting aside 1 cup of the cooking water.
  3. Add the pasta, peas, ¼ cup of the cooking water (more if needed). Stir well and continue stirring while cooking until the mixture has a creamy texture. Add more cooking water if needed.
  4. Remove from heat, add the lemon zest and stir well. Garnish with ricotta, parmesan, and a drizzle of olive oil (to taste). Serve immediately.

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