Italian Recipes
SPAGHETTI AL SUGO DI
PISELLI E PROSCIUTTO DI PARMA ®

SPAGHETTI AL SUGO DI
PISELLI E PROSCIUTTO DI PARMA ®

Spaghetti with Peas and Prosciutto di Parma ®

How to make the Spaghetti with Peas and Prosciutto di Parma ®:

Cut Prosciutto di Parma ® into small pieces. Finely chop the garlic and coarsely chop the parsley.

Heat the olive oil in a medium-sized saucepan over low heat. When the oil is warm, add the Prosciutto di Parma ® and the chopped ingredients and saute for five minutes, stirring occasionally with a wooden spoon. Add fresh or frozen peas to the saucepan and saute for 10 minutes. Start adding the broth 1/2 cup at a time. Simmer, adding more broth as needed until the peas are soft. If fresh peas are used, cover saucepan while simmering. Season with salt and pepper.

To cook the pasta, bring a large pot of water to boil over medium heat, adding salt to taste. When water comes to full boil, add the pasta and cook for eight to ten minutes.

Drain the pasta and add it to the saucepan. Mix very well. Cook for one minute more, mixing continuously, while the pasta absorbs some of the sauce. Transfer to a large warmed serving platter and sprinkle with parsley leaves. Serve hot.


Courtesy of Giuliano Bugialli

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM