If they’re in season, look for fresh peas. And if not, there is no shame in using frozen—it’s one of the few frozen vegetables we can get behind. This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria.
Ingredients
4 servings
1
1½
½
6
16
2
Preparation
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally and adding peas about 2 minutes before pasta is done, until al dente. Drain pasta and peas, reserving 1½ cups pasta cooking liquid.
Step 2
Meanwhile, heat butter in a large Dutch oven or other heavy pot over medium until frothy. Tear prosciutto slices into bite-size pieces and add to pot along with sage. Cook, stirring occasionally, until prosciutto is golden brown and beginning to crisp, about 4 minutes. Remove from heat and let sit until pasta is done.
Step 3
Add pasta, peas, 2 oz. Parmesan, and 1 cup reserved pasta cooking liquid to pot with prosciutto and return to medium heat. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until saucy and pasta is coated, about 30 seconds. Taste and season with more salt if needed.
Step 4
Divide pasta among bowls and top with more Parmesan.
How would you rate Tagliatelle With Prosciutto and Peas?
Leave a Review
Reviews (27)
Back to TopThis was for 3 of us, I used 8 oz rotini, as a result did not need to add any of the pasta water. Only had around 12 sage leaves but would use at least 20 next time as the flavor was too faint but delicious. Added zest of 1 lemon at the end, and as others have mentioned, lots of black pepper. Easy and excellent!
Charleston, SC
11/5/2020
I pretty much love any dish where I can incorporate prosciutto! Delicious pasta dish, simple and easy to make.
Anonymous
Victoria, Australia
8/21/2020
Who better than Evan to bring out the best of flavor with pasta. Simple ingredients that just make you want to keep eating more. Listen to Evan and you cant go wrong.
sbelvedere
Payson Az
8/1/2020
일산오피【bamclick1。com】◈밤클릭◈ ⟐일산마사지⟐일산안마⟐일산유흥⟐일산휴게텔⟐일산풀싸롱⟐일산키스방⟐일산건마⟐일산리얼돌⟐일산출장안마⟐일산룸싸롱⟐일산OP
emma olivia
singapore
7/7/2020
This pasta receipe is fantastic! The steps are easy to folllow and it is delicious. I made the full receipe for my husband and me for tonight and will enjoy the leftovers tomorrow. Thanks BA!
Irishkate
Chicago
5/31/2020
Anonymous
5/25/2020
So good! One of the two pastas my pasta-hating fiancé admits to liking. Even better the next day.
Anonymous
Washington, DC
4/25/2020
Omg this was good and so quick and easy. It’s my new quick throw together dinner. Since I’m from New Mexico I added some red chili
Albuquerque
4/7/2020
This has to be said with a Boston accent... This recipe is a keepa.. I added the juice of half a lemon I did not use sage as I did not have any. I used about 4 leaves of fresh basil Easy and yummy and who needs to consider calories
Boston
4/5/2020
Delicious - we added chopped asparagus and added them in the step with peas, cut the recipe in half for two - perfect portions. Good quality cheese is important, and lots of black pepper was a needed addition.
szmarie7035
4/2/2020
This recipe was soooo easy and sooo good. Re-reading it now, I realize that I forgot to slice the Proscuitto and just tore it into pieces and threw it into the butter...oh, well. Still great. This pasta is flavorful, comforting, and has a vegetable in it so it's healthy, right?
Anonymous
Los Angeles
3/31/2020
My wife and I found this recipe to be very disappointing and bland. After dinner, my wife made a separate cream sauce for the leftovers:). I would not recommend it..
Larry Feigenbaum
CA
3/31/2020
This came out sooo good!! I halved the recipe but kept 16 sage leaves. YUM!
Anonymous
Illinois
3/29/2020
This was delicious!
Anonymous
3/29/2020
So good! I didn't have enough prosciutto on hand and had to use some bacon as well, which made it extra fatty, but it was still crazy delicious. I even foraged for the sage, because I'm on lock down and I. Will. Survive. I made fresh pasta which bright it to an 11.
Anna McDermott
Salt Lake City, Utah
3/25/2020