Pasta and Peas | Recipe Review
Pasta and Peas | Recipe Review

I try to always have a quick dinner recipe in my back pocket for those days when I’m too tired or busy to cook. I was looking for a few new ideas when I found Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson. Since we all like pasta, I tried Pasta and Peas.

Pasta and Peas

What You Need
  • 4 tablespoons butter
  • One 4-ounce slice prosciutto (¼ inch thick), cut into 1/4 -inch dice
  • 1 small onion, chopped
  • One 10-ounce package frozen peas or 10 ounces fresh baby peas
  • 1 bunch parsley, finely chopped
  • Pepper
  • 1 pound dried pasta, such as spaghetti or linguine, or 1 ½ pounds fresh
  • Finely grated Parmigiano-Reggiano, to serve

What You Do
  • Bring a large pot of salted water to a boil. In a large saute pan, melt the butter over medium heat. Add the prosciutto and onion. Cook, stirring occasionally, until the onion turns translucent, about 10 minutes. Add the peas and cook just long enough to heat them through and, if they’re fresh, lightly cook them, anywhere from 5 to 10 minutes (taste one to determine doneness). Add the parsley and season to taste with salt and pepper.
  • Meanwhile, boil dried pasta according to the instructions on the package, or if fresh, for 30 to 60 seconds, until soft, with the slightest resistance to the tooth.
  • Drain the pasta and transfer to a heated bowl. Toss it with the pea mixture. Serve in heated pasta or soup plates. Pass the Parmesan at the table.


At first I skipped the parmesan cheese, because I thought that the prosciutto alone would be salty enough for the dish. Bad mistake. The dish was bland without the cheese. When I topped the pasta with the parmesan cheese, it made all the difference. This was a simple yet elegant dish. I will have to try it again when we want a change from regular spaghetti marinara.

Reviewed by Heather