Peas, Prosciutto & Parmesan Salad

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We’ve got an easy “make and take dish” for your summer barbeque.

Peas Prosciutto Parmesan Salad
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.

Fresh spring peas are best in this salad! When fresh is not available, use thawed frozen petite peas. Wonderful salad for summer potlucks and barbecues! Serves 6

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