When spring arrives I crave lighter, brighter meals after a long winter. This Pasta with Peas and Prosciutto is fresh and simple: bright lemon, sweet peas, and salty prosciutto combine for a quick, satisfying dish.
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Why you’ll love this recipe
- This pasta comes together in about 30 minutes, perfect for a weeknight dinner.
- The bright lemon complements sweet peas and savory prosciutto for a balanced, fresh flavor.
- It’s flexible—easy to adapt with what you have on hand or to make vegetarian.
- Serve with crusty bread and a light beverage for an effortless warm-weather meal.
Ingredients
Simple pantry and fridge staples create a flavorful spring pasta.
- Spaghetti (or other long, thin pasta such as bucatini or fettuccine)
- Lemon (you’ll use both fresh juice and zest)
- Peas (frozen or fresh; recipe written for frozen)
- Prosciutto (adds savory crunch—recommended)
Full ingredient amounts and instructions appear in the recipe card below.
Substitutions & Variations
This dish is highly adaptable. Try these variations:
- Vegetarian: Omit prosciutto; add toasted nuts or extra breadcrumbs for texture.
- Bacon: Swap prosciutto for crispy bacon for a smokier flavor.
- Cheese: Finish with grated Parmesan or Pecorino for extra richness.
How to Make Pasta with Peas and Prosciutto
The dish is quick and straightforward—most steps can be done while the pasta cooks. The full recipe is in the card below.
- Step 1: Make coarse breadcrumbs from crusty bread and toss with olive oil, salt, and pepper.
- Step 2: Bake the breadcrumbs until golden and crisp.
- Step 3: Roast prosciutto on a separate sheet until crispy; watch closely to avoid burning.
- Step 4: Sauté garlic in olive oil until fragrant.
- Step 5: Add peas and lemon juice, season, cover, and cook until peas are tender.
- Step 6: Cook pasta until al dente while the peas finish; drain and reserve a bit of pasta water if needed.
- Step 7: Toss pasta with the pea mixture, lemon zest, and paprika; add a splash of pasta water or more olive oil if needed.
- Step 8: Serve topped with crumbled crispy prosciutto, toasted breadcrumbs, fresh herbs, and extra lemon zest.
Expert Cooking Tips
- Watch closely: breadcrumbs and prosciutto can go from crisp to burned quickly.
- If the pasta seems dry, finish with a drizzle of extra virgin olive oil or a splash of reserved pasta water.
- Be generous with toppings—crispy prosciutto, toasted breadcrumbs, herbs, and lemon zest elevate the dish.
- Fresh herbs such as basil or parsley brighten the final plate and add a pleasant contrast.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days. Keep crispy prosciutto and breadcrumbs separate to preserve texture. Reheat gently and add a drizzle of olive oil before serving; top with breadcrumbs and prosciutto after reheating.
Recipe FAQs
Yes—bacon works well and adds a smoky note. Cook until crisp before topping the pasta.
You can use other shapes, but long, thin noodles like spaghetti or bucatini pair especially well with this preparation.
More Easy Dinner Recipes
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Chicken Bolognese
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Green Beans and Potatoes with Lemon and Dill
-
Healthy Chicken Tortilla Soup
-
Vegan Butternut Squash Mac and Cheese
If you tried this Pasta with Peas and Prosciutto, please leave a star rating and share your thoughts in the comments. Happy cooking!
Pasta with Peas and Prosciutto
Jessica Vogl
Pin Recipe
Equipment
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Large pot
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Half-sheet baking pan
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Parchment paper
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Spice grinder or food processor
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Microplane (for zest)
Ingredients
For the breadcrumbs
- 2 slices crusty bread
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the pasta
- 3 ounces prosciutto
- ¼ cup olive oil
- 2 garlic cloves minced
- 2 Tablespoons lemon juice
- 1 cup frozen peas thawed
- 1 lb. spaghetti
- 2 Tablespoons lemon zest divided
- ¼ teaspoon paprika
- Fresh herbs (basil, parsley) to garnish
- Salt and pepper to taste
Instructions
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1. Preheat oven to 400°F. Tear bread into chunks and pulse in a food processor until coarsely ground. Transfer to a small baking sheet and toss with 2 teaspoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Spread evenly.
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2. On a separate parchment-lined sheet, arrange prosciutto without overlapping.
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3. Bake breadcrumbs 8–10 minutes until lightly browned. Bake prosciutto 10–12 minutes until crisp; both can burn quickly, so watch closely. Set aside to cool.
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4. Meanwhile, heat ¼ cup olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté about 1 minute. Stir in peas and 2 tablespoons lemon juice, season with salt and pepper, cover, and cook until peas are tender, about 4 minutes.
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5. Cook spaghetti until al dente according to package directions. Drain and toss with the pea and oil mixture, 1 tablespoon lemon zest, and ¼ teaspoon paprika. Add reserved pasta water or extra olive oil if needed to moisten.
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6. Serve pasta in bowls topped with crumbled crispy prosciutto, toasted breadcrumbs, fresh herbs, additional lemon zest, and salt and pepper to taste.