Imagine a plate of perfectly cooked strozzapreti pasta that combines the rich, savory flavor of crispy prosciutto with the delicate sweetness of fresh peas and hearty soybeans. This isn't just another pasta recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can easily create in your own kitchen. Get ready to impress your family and friends with this quick, elegant Italian-inspired dish that proves gourmet cooking doesn't have to be complicated!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz strozzapreti pasta
- 1 cup soybeans, cooked
- 1 cup peas, fresh or frozen
- 4 oz prosciutto, sliced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of strozzapreti pasta, 1 cup of cooked soybeans, 1 cup of peas (fresh or frozen), 4 oz of sliced prosciutto, 2 tablespoons of olive oil, 1/4 cup of grated Parmesan cheese, and salt and pepper to taste.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the strozzapreti pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, add the sliced prosciutto to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the prosciutto is crispy and golden brown.
- Add the cooked soybeans and peas to the skillet with the prosciutto. If using frozen peas, there’s no need to thaw them beforehand. Stir everything together and cook for an additional 2-3 minutes until the peas are heated through.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained strozzapreti to the skillet with the prosciutto, soybeans, and peas. Toss everything together, adding a splash of the reserved pasta water to help create a light sauce.
- Season the pasta with salt and pepper to taste. Stir in the grated Parmesan cheese, mixing well until the cheese is melted and evenly distributed.
- Remove the skillet from heat and serve the strozzapreti immediately, garnished with extra Parmesan cheese if desired.
Tips
- • Always salt your pasta water generously – it should taste like the sea to properly season the pasta from within. • Reserve some pasta cooking water before draining; the starchy liquid helps create a silky, smooth sauce that clings perfectly to the pasta. • Cook prosciutto until just crispy to add a delightful texture and intense flavor to the dish. • Use fresh peas if possible, but high-quality frozen peas work wonderfully too. • Don't overcook the peas and soybeans – they should remain bright and tender. • Grate your Parmesan cheese fresh for the most vibrant flavor and best melting properties. • Toss the pasta quickly in the skillet to ensure every strand is coated with the delicious ingredients.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 25mg
