Fresh & Flavorful: Your Guide to Spring Pasta with Peas, Favas & Crispy Prosciutto
As the days grow longer and the air turns warmer, thoughts inevitably drift to the vibrant freshness of spring. For many, including myself, this season evokes images of lush green grass, invigorating sunshine, and a bounty of light, healthy, and locally sourced foods. There’s a particular joy in cooking with ingredients that are at their peak, bursting with natural flavor and color. This delightful pasta dish perfectly encapsulates that springtime essence.
Embracing Spring with a Delightful Pasta Dish
Beyond the promise of fresh produce, spring also brings “springing forward” with daylight saving time. While the initial loss of sleep can be a bit challenging (especially when little ones still think 5 AM is 6 AM!), the extra hour of daylight in the evenings is a true blessing. It means coming home after work to still-bright skies, inspiring more time for outdoor activities and, crucially, making dinner prep feel less rushed and more enjoyable. This extra light perfectly complements the light and flavorful nature of a spring-inspired meal.
When I stumbled upon this “Strozzapreti with Peas, Favas and Prosciutto” pasta dish in my Cooking Light Magazine, I immediately thought, “This is quintessentially spring!” (And yes, I’m confident ‘springy’ is a perfectly acceptable word in this context!). It’s a testament to how simple, fresh ingredients can come together to create something truly spectacular. This dish manages to be both light and incredibly satisfying, making it an ideal choice for a quick and easy weeknight dinner. What’s more, it’s a family-friendly meal. My son, for instance, thoroughly enjoyed picking out the uniquely twisted pasta shapes and the sweet peas, which made mealtime an engaging experience for him. My husband, on the other hand, isn’t a fan of peas (a mystery to me!), so he happily devoured everything else. This highlights the adaptability of the recipe to suit different preferences within a household.
Customize Your Spring Pasta: Tips and Variations
One of the best aspects of this recipe is its flexibility. If you’re not a fan of prosciutto, or if you follow a vegetarian or vegan diet, this dish can be easily modified to your taste. For a vegetarian version, simply omit the prosciutto and perhaps add a pinch of smoked paprika for a smoky depth, or some sun-dried tomatoes for an umami boost. You could also introduce other spring vegetables like asparagus spears, baby spinach, or even some finely chopped broccoli to enhance the nutritional value and texture. For those who enjoy a bit of heat, a dash of red pepper flakes would be a welcome addition.
Let’s talk about the star ingredients that make this dish sing:
- Strozzapreti Pasta: This twisted, hand-rolled pasta shape is perfect for catching all the delicious sauce and small ingredients like peas and fava beans. Its rustic texture adds to the charm of the dish. If strozzapreti isn’t available, any other short, twisty pasta like fusilli, gemelli, or even orecchiette would work wonderfully.
- Fresh Peas: The undisputed kings of spring vegetables. Their natural sweetness and vibrant color are essential to this recipe. While fresh peas are ideal, high-quality frozen English peas are an excellent substitute and are often more readily available, offering convenience without compromising much on flavor.
- Fava Beans: These delightful beans offer a unique, slightly earthy, and buttery flavor profile. Preparing fresh fava beans involves shelling them from their pods and then blanching and peeling their outer skin, which can be a bit of a labor of love but is well worth it. Alternatively, frozen edamame (thawed) makes a fantastic, easy substitute, providing a similar texture and a mild, nutty flavor.
- Prosciutto: Thinly sliced and lightly cooked, prosciutto adds a wonderful salty, savory, and slightly crispy element that complements the sweetness of the vegetables. It elevates the dish with a touch of Italian elegance. As mentioned, it’s entirely optional for a vegetarian take.
- Ricotta Cheese: A dollop of whole-milk ricotta stirred in at the end adds a creamy richness that binds the flavors together without making the dish heavy. Its mild, fresh taste is a perfect counterpoint to the other ingredients.
- Shallots and White Wine: These aromatic ingredients form the base of the sauce, providing a subtle oniony sweetness and a bright, acidic note that deglazes the pan and deepens the overall flavor profile.
Why This Spring Pasta is a Must-Try
This “Pasta with Peas, Favas, and Prosciutto” isn’t just a recipe; it’s a celebration of the season. It’s quick enough for a busy weeknight yet elegant enough to impress guests. The combination of sweet, tender vegetables, savory prosciutto, and creamy ricotta tossed with al dente pasta creates a harmonious blend of textures and tastes. It’s a dish that feels comforting but remains light, making it perfect for the transition from colder months to the warmth of spring.
The nutritional profile is also something to appreciate. Peas and fava beans are packed with fiber, protein, and essential vitamins, contributing to a healthy and balanced meal. The judicious use of olive oil and butter provides healthy fats and rich flavor without being overly indulgent. With the option to adjust ingredients to fit dietary needs, this recipe truly offers something for everyone.
Pair this pasta with a crisp green salad dressed with a light vinaigrette and a basket of warm, crusty baguette bread to soak up every last bit of the delicious sauce. A chilled glass of Sauvignon Blanc or a light-bodied Pinot Grigio would complement the fresh flavors beautifully, making for a truly delightful dining experience.
So, as spring unfolds, inviting us to enjoy its bounty, embrace the season in your kitchen. This vibrant pasta dish is more than just food; it’s an invitation to savor the lightness, freshness, and renewal that spring brings. Give it a try, and let the flavors transport you to a sun-drenched Italian countryside, even if you’re just in your own dining room.
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Pasta with Peas Favas and Prosciutto
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Ingredients
- 3/4 lb. strozzapreti pasta, or other short, twisty pasta
- 1 Tbsp. olive oil
- 2 teaspoons butter
- 1 large shallot, thinly sliced
- 1/2 cup fava beans, shelled and peeled or frozen edamame (thawed)
- 1 cup English peas , shelled fresh, or frozen, thawed
- 3 Tbsp. white wine
- 1/3 cup chicken broth, low sodium
- 1 ounce prosciutto, chopped
- 1/4 cup ricotta cheese, whole-milk
- Parmesan cheese, Shaved, for garnish.
- Salt and pepper to taste
Instructions
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Cook pasta according to the package directions until al dente. Drain thoroughly in a colander, making sure to reserve 1/4 cup of the starchy cooking liquid before discarding the rest. This reserved liquid will help create a silky sauce.
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In a large saucepan or deep skillet, heat the olive oil and butter over medium heat. Swirl the pan gently until the butter is fully melted and slightly shimmering. Add the thinly sliced shallot and cook for about 5 minutes, stirring occasionally, until it becomes tender and translucent. Be careful not to brown it too much.
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Stir in the fava beans (or thawed edamame) and English peas. Increase the heat to medium-high and pour in the white wine. Cook for approximately 30 seconds, allowing the alcohol to evaporate and deglazing the pan, which captures all the flavorful bits from the bottom.
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Add the low-sodium chicken broth and a generous amount of freshly ground black pepper to the pan. Continue to cook for another 5 minutes, or until the peas and fava beans are tender-crisp. You want them cooked but still retaining their vibrant color and a slight bite.
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Remove the saucepan from the heat. Stir in the chopped prosciutto, allowing its flavors to meld with the warm vegetables.
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Add the cooked pasta and the reserved 1/4 cup of pasta cooking liquid to the saucepan. Toss everything together thoroughly, ensuring the pasta is well coated with the sauce. Season with salt to taste. Remember, prosciutto is salty, so add salt incrementally.
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Gently stir in the whole-milk ricotta cheese. The goal is to incorporate it for creaminess without fully dissolving it, leaving some creamy pockets. Garnish with shaved Parmesan cheese for an extra layer of flavor and a beautiful presentation.
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Serve immediately with warm baguette bread on the side to complete this delicious spring meal. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.