Pasta with Prosciutto cotto, asparagus, green peas and lemon

Ready in under 30 minutes, this recipe for prosciutto, asparagus and green pea pasta is light, making it ideal for warm summer evenings.


4 servings


15 minutes


10 minutes



  • 3 tbsp olive oil
  • 1 package (175 g) Fantino and Mondello Diced Prosciutto cotto
  • 1 bunch green onions, chopped
  • 1 pinch chili pepper flakes (or more, to taste)
  • 1 cup asparagus, cut into ¾-inch wedges
  • 4 cups cut pasta of your choice (cavatelli, farfalle or gemelli)
  •  1 cup green peas, frozen
  • 1 cup cooking water
  • Zest from 1 lemon
  • ½ cup ricotta cheese
  • Freshly grated parmesan cheese, to taste (optional)
  • Freshly ground salt and pepper


  1. In a large frying pan, heat the oil over medium heat. Fry the diced Prosciutto for 2 to 4 minutes or until it starts to turn golden. Add the green onions, pepper flakes and asparagus and continue cooking for 3 to 5 minutes, stirring often. Season with salt and pepper. Set aside.
  2. In the meantime, in a saucepan of boiling salted water, cook the pasta according to the package instructions. Two minutes before cooking ends, add the green peas and continue cooking. Drain well while setting aside 1 cup of the cooking water.
  3. Add the pasta, peas, ¼ cup of the cooking water (more if needed). Stir well and continue stirring while cooking until the mixture has a creamy texture. Add more cooking water if needed.
  4. Remove from heat, add the lemon zest and stir well. Garnish with ricotta, parmesan, and a drizzle of olive oil (to taste). Serve immediately.

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