Simple Buttery Spring Pea Pasta with Prosciutto
Ingredients
- 1 pound bucatini pasta (or your favorite cut (I also LOVE angel hair for this))
- 4 eggs
- 1/3 cup fresh parsley (chopped)
- 1/2 cup fresh basil (chopped)
- 1/2 cup freshly grated parmesan
- salt and freshly ground black pepper (to taste)
- pinch of crushed red pepper flakes
- 6 tablespoons butter (cubed or melted (I use salted butter))
- 1 1/2 cups fresh or frozen peas (thawed)
- 12 slices fresh prosciutto (roughly torn)
- 8 ounces burrata cheese (torn)
- 1 bunch fresh watercress
- 4 poaches eggs (optional)
- olive oil (for drizzling)
Instructions
Simple Buttery Spring Pea Pasta with Prosciutto. serves 6 original recipe by halfbakedharvest.com.
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