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Orecchiette with Prosciutto and Asparagus


1 lb. orecchiette (ear shaped) pasta, cooked “al dente”, drained
¼ lb. prosciutto, thinly sliced and cut into julienne slices
1 lb. asparagus, cut into 1” pieces, blanched
2 cups frozen petite peas, thawed
½ cup toasted pinenuts
4 oz. arugula leaves

½ cup extra virgin olive oil
zest and juice of 1 lemon
2 cloves garlic, minced
¼ tsp. red pepper flakes
½ cup chopped fresh Italian parsley
2 tsp. Kosher salt
½ cup shaved Parmesan cheese


Place orecchiette in a large mixing bowl, stir in the remaining ingredients and stir gently. Taste for seasoning. Serves 4.

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