Prosciutto Meal 3: Spring Pasta with Prosciutto, Peas and Zucchini

Spring Pasta With Prosciutto, Peas and Zucchini

We’ve made dishes like this before, but never with zucchini.  We used orecchiette noodles and followed the first half of this Epicurious recipe more-or-less, but omitted the butter, rosemary, flour, egg, milk, and parsley.  We did have some canned chicken on-hand that we included too.  (It sounds gross, but I really like the canned chicken, especially on big cobb salads!)

 

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2 thoughts on “Prosciutto Meal 3: Spring Pasta with Prosciutto, Peas and Zucchini

  1. Pingback: Week 6: Prosciutto! | Megan's Island

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