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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (7)

28 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
why 12 ozs. pasta and not 16 ozs.??? pasta comes in 16 oz. packages
Rating: Unrated
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!
Rating: Unrated
I love this recipe. I have made it twice. The second time I used bacon.
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: Unrated
lovely and light - where's the print button?
Rating: Unrated
Simple, easy and good looking recipe, as usual! Thank you, Sarah! :)