Pea Prosciutto Parmesan Salad
Pea Prosciutto Parmesan Salad

Peas Prosciutto and Parmesan Salad


May 30, 2015

This is a wonderful salad for summer potlucks & BBQs. Fresh spring peas are best but when fresh are not available, use thawed, frozen petite peas. The four P's (Prosciutto, Peas, Parmesan & Pasta) make a great flavor combination. Dish doubles as a light summer meal.

  • Yields: 6-8 Servings


4 ounces prosciutto

2-3 cups fresh spring shelled peas (may substitute thawed, frozen peas)

2 cups cooked pasta of choice

3-5 tablespoons cream or half & half

Salt and pepper to taste

1 tablespoon butter

1/2 cup finely chopped onion

2-3 cloves garlic, finely minced

Parmesan shaves or coarsely shredded

Fresh sprigs of parsley


Prosciutto is usually thinly sliced – cut into thin strips; or consider having prosciutto thickly sliced and then dice (I liked it diced); set aside. Rinse peas (thaw if frozen) and set aside.

Cook pasta according to package directions to al dente stage; drain and rinse. Place in mixing bowl, add cream or half & half and gently toss; salt and pepper to taste, set aside.

Over medium heat, sauté chopped onion and garlic in the butter until tender and beginning to caramelize. Add diced prosciutto and cook 1-2 minutes longer. Remove from heat, add to pasta; add peas and gently toss. Salt and pepper to taste; place in serving bowl, add shaves of Parmesan cheese and garnish with fresh snipped parsley. Serve immediately.


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