The glorious flavors of Spring and Summer abound in Pea, Prosciutto, Arugula and Parmesan Tagliatelle, a delicious Italian pasta dish. Every morsel is filled with an ‘Abbundanza‘ of great taste.

Pea, Prosciutto, Arugula and Parmesan Tagliatelle
Prep time
Cook time
Total time
Astoundingly fresh, this spring and summertime pasta brings out the best of the season.
Recipe type: Entree, Main, Pasta
Serves: 4
  • 1 pound spinach and egg tagliatelle (fresh if possible)
  • 2/3 Cup fresh young garden peas
  • 1 clove garlic, crushed
  • 1/2 Cup light cream
  • a small handful fresh parsley, finely chopped
  • zest of 1 lemon
  • 2 ounces Parmigiano Reggiano cheese, grated, plus extra for serving
  • 4 slices Prosciutto di Parma, sliced a little thick
  • 1 Cup arugula, firmly packed
  1. Cook the tagliatelle in boiling, salted water until al dente, according to pack instructions.
  2. Meanwhile, cook the peas in a separate pan of boiling water for 2 to 3 minutes until tender. Drain and refresh under cold running water. In another small pan, gently heat the garlic with the cream for a few minutes, then stir through the parsley and lemon zest. Season.
  3. Drain the tagliatelle, reserving 3 Tablespoons of the cooking water. Stir the cream mixture through the pasta along with the reserved water, peas, Parmesan and arugula. Tear over the Prosciutto and garnish with extra Parmesan to serve.
Try leaving out the peas and fry 1 Cup sliced Porcini mushrooms in a little oil with the garlic, then add the cream, parsley and lemon zest.
Nutrition Information
Serving size: 1 Calories: 518 Fat: 13.8g Saturated fat: 7.4g Carbohydrates: 2.3g Sugar: 1.17g


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