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Under 30 Minutes

Under 30 Minutes

Pasta with Leeks, Peas, and Prosciutto

Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

Ingredients

  • Coarse salt and ground pepper
  • 12 ounces spaghetti
  • 4 tablespoons butter
  • 2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
  • 1 package (10 ounces) frozen peas
  • 2 tablespoons fresh lemon juice
  • 2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
  • 2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler

Directions

  1. Step 1

    In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

  2. Step 2

    While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.

  3. Step 3

    To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.

Source
Everyday Food, June 2007

Reviews (6)

  • 23 Aug, 2012

    This recipe is wonderful! The peas and leeks add beautiful color, while the prosciutto and lemon round out the flavor. I can't believe it tastes so good and is so easy to make; thank you, Sarah!

  • 19 Aug, 2012

    I love this recipe. I have made it twice. The second time I used bacon.

  • 17 Aug, 2012

    Wonderful recipe. Quick and easy too. I was concerned that my husband would look for meat, so I increased the amount of proscuitto to 4 oz. Delicious meal and the lemon juice really brightens the flavor. Will definitely repeat.

  • 16 Aug, 2012

    Made this last night....thought I was using organic frozen peas but they turned out to be edaname which were really delicious...probably added a little more crunch. Anyway, great easy recipe...we really enjoyed it.

  • 15 Aug, 2012

    lovely and light - where's the print button?

  • 15 Aug, 2012

    Simple, easy and good looking recipe, as usual! Thank you, Sarah! :)