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Recipe for Aglio e Olio with Peas and Prosciutto by Dawn’s Recipes

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Recipe for Aglio e Olio with Peas and Prosciutto by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Aglio e Olio with Peas and Prosciutto. This dish qualifies as a Easy level recipe. It should take you about 25 min to make this recipe. The Aglio e Olio with Peas and Prosciutto recipe should make enough food for 6 servings.

You can add your own personal twist to this Aglio e Olio with Peas and Prosciutto recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Aglio e Olio with Peas and Prosciutto recipe.

Ingredients for Aglio e Olio with Peas and Prosciutto

  • Kosher salt
  • 1/2 cup olive oil, plus more for serving, optional
  • 4 ounces thinly sliced prosciutto, cut across into 1/4-inch slices
  • 6 cloves garlic, smashed and peeled
  • 1 1/2 cups frozen peas, thawed
  • 3/4 teaspoon crushed red pepper flakes
  • 1 pound fusilli lunghi or cavatappi pasta
  • 2 cups freshly grated Parmigiano-Reggiano, plus more for serving

Directions for Aglio e Olio with Peas and Prosciutto

  1. Bring a large pot of salted water to a boil.
  2. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  3. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  4. Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

Cookware for your recipe

You will find below are cookware items that could be needed for this Aglio e Olio with Peas and Prosciutto recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Italian
  • Pasta Recipes
  • Beans and Legumes
  • Pea Recipes
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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