Your search for the perfect potluck recipe is over.
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.
Notes:
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
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
Add comment