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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.

Source: Everyday Food, June 2007
Total Time Prep Servings



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How would you rate this recipe?
  • designdept6
    27 NOV, 2015
    why 12 ozs. pasta and not 16 ozs.??? pasta comes in 16 oz. packages
  • erikakka
    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!
  • cheita
    19 AUG, 2012
    I love this recipe. I have made it twice. The second time I used bacon.
  • MS12304401
    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.
  • MS11985352
    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.
  • sharons2x2
    15 AUG, 2012
    lovely and light - where's the print button?
  • Tashata
    15 AUG, 2012
    Simple, easy and good looking recipe, as usual! Thank you, Sarah! :)

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