Red Lentil Fusilli with Prosciutto and Peas

February 22, 2017

Crispy salty prosciutto and peas with white wine and cream make an excellent sauce for this red lentil fusilli.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings


10 ounces Pasta Lensi Red Lentil Fusilli

2 tablespoons Extra Virgin Olive Oil

4 ounces thinly sliced prosciutto, cut into strips

1/2 cup white wine

1 cup heavy cream

1 cup frozen peas, thawed

Salt and pepper to taste

2 tablespoons Parmesan cheese, grated


1Cook pasta according to package directions, omitting salt. Drain well and set aside.

2Meanwhile, over medium heat, heat Extra Virgin Olive Oil in a large skillet. Add prosciutto and cook until crispy.

3Add white wine to the skillet and cook until it reduces by half, about 2 minutes.

4Add heavy cream, peas, and cooked pasta to skillet and heat for about 3 minutes.

5Season with salt and pepper to taste. Top with freshly grated Parmesan cheese and serve.


1 Review


October 16, 2018


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