UPDATE: This post was updated on April 7, 2025 to include conversions for metric measurements and nutrition information.
Once spring starts to turn the corner, all I want to eat are light and bright dishes that I've been missing all winter. This Pasta with Peas and Prosciutto is a beautiful light dish with a lemon citrus kick, sweet peas, and salty prosciutto.
Pair this summery pasta with Sourdough Discard Focaccia and an Aperol Soda for a perfect warm-weather meal! If you're looking for other pasta dishes, you might also like this Cherry Tomato Pasta and this Chicken Bolognese.
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Why you'll love this recipe
- This pasta recipe comes together in 30 minutes, so you'll be ready to eat in no time!
- The light citrus kick paired with the sweetness of the peas and the saltiness of the prosciutto is a delicious combination.
- This recipe is easy to modify to suit the ingredients you have on hand, or make quick substitutions and variations!
Ingredients
This light and bright pasta with peas comes together with just a few simple ingredients.
- Spaghetti noodles: I suggest using dried spaghetti noodles, but this will also work with other long, thin noodles (like fettuccini or bucatini).
- Lemon: You'll use both the juice (fresh is best!) and the zest in this recipe.
- Peas: Frozen or fresh peas will work well! This recipe is written with frozen peas in mind. If you're using fresh peas, you won't need to cook them as long.
- Prosciutto: Don't skip this! The prosciutto gives such an incredible flavor to the dish.
See full recipe below for detailed instructions.
Substitutions & Variations
This is a very flexible recipe and you can easily modify it to fit your preferences (or the ingredients you have on hand!). Here are some of my favorite variations:
- Prosciutto substitute: You can easily omit the prosciutto to make this dish vegetarian, or substitute with bacon for another flavor option!
- Add cheese: This recipe would be delicious topped with grated Parmesan.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Pasta with Peas and Prosciutto
This recipe comes together in about 30 minutes, so you'll be ready to eat in no time! The full recipe with detailed directions is at the bottom of this post.
Tear your bread slices into chunks and place in a small food processor or spice grinder. Pulse until coarsely ground.
Drizzle with olive oil, salt and pepper. Toss to coat evenly and spread on baking sheet. Bake until slightly browned.
Spread your prosciutto on a baking sheet and bake until crispy. Be careful, this will go from crispy to burnt quickly!
In a small skillet, heat the olive oil and sautée the garlic.
Add the peas and lemon juice.
Cover and cook until the peas are tender. Separately, cook your noodles.
Toss your noodles with the peas and olive oil mixture.
Serve your pasta topped with the crispy prosciutto and breadcrumbs, and fresh herbs.
Expert Cooking Tips
- Keep an eye out! Breadcrumbs and prosciutto will go from crispy to burnt quickly.
- Olive oil is your friend. There is no real "sauce" in this recipe, so if it seems too dry, drizzle with a bit more olive oil.
- Be heavy-handed with the toppings. Serve your pasta with the crispy prosciutto, bread crumbs, fresh herbs, salt and pepper, and additional lemon zest.
- Finish with fresh herbs. This will really finish the dish and give a wonderful flavor!
Equipment
You'll need a large pot and strainer to cook your pasta, a small skillet for cooking the peas, and a baking sheet and parchment paper for the prosciutto. I also recommend using a spice grinder or food processor to make the breadcrumbs. You'll need a microplane for the lemon zest and citrus juicer for the lemon juice.
kitchen essentials
My Favorite Small Skillet
Perfect for your everyday cooking needs.
Storage
Refrigerator Storage: Store leftover pasta in an airtight container in the fridge for 3-4 days. Store the prosciutto in a separate container or bag in the fridge as well. The crispy breadcrumbs can be stored in an airtight container in the pantry or at room temperature.
Reheat in the microwave for about 60 seconds and drizzle with additional olive oil if needed. Add the bread crumbs and prosciutto and serve.
Recipe FAQ
Yes, you can! This would also be delicious. Cook the bacon according to package directions before adding to your pasta.
Technically, yes! A long, skinny noodle (like spaghetti) works best with this type of recipe.
Pasta with Peas and Prosciutto
Equipment
- Spice grinder or food processor
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
- Heat oven to 400°F. Tear your bread slices into chunks and place in a small food processor or spice grinder. Pulse until coarsely ground. Transfer to a small baking sheet, drizzle with olive oil, salt and pepper. Toss to coat evenly and spread on baking sheet.
- On a separate baking sheet lined with parchment paper, lay prosciutto without overlapping.
- Bake breadcrumbs 8-10 minutes, or until slightly browned. Bake prosciutto 10-12 minutes (they will crisp up as they cool). Watch carefully - both will burn quickly if left too long. Set both aside to cool.
- Heat olive oil in a skillet over medium heat. Add garlic and sautée for one minute. Add peas and lemon juice, stir to combine. Season with salt and pepper. Cover and cook until peas are tender, about 4 minutes.
- Cook spaghetti until al dente, according to package directions. Drain the spaghetti and toss with the oil and peas mixture, 1 Tablespoon lemon zest and paprika. Serve in individual bowls, topped with crumbled crispy prosciutto, toasted breadcrumbs, fresh herbs and additional lemon zest. Salt and pepper to taste.
Jessica Vogl says
The flavors here are incredible! And the crispy prosciutto bits take this to the next level.