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Strozzapreti with Favas, Peas, and Prosciutto


Domenica Marchetti, Cooking Light
MARCH 2013
Amount per servingCalories: 319
Fat: 6.8g
Saturated fat: 2.7g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.5g
Protein: 13g
Carbohydrate: 51.3g
Fiber: 4.2g
Cholesterol: 13mg
Iron: 2.9mg
Sodium: 402mg
Calcium: 65mg

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Strozzapreti with Favas, Peas, and Prosciutto 1 Picture


  • 3/4 pound uncooked strozzapreti or other short, twisty pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons butter
  • 1 large shallot, thinly sliced
  • 1 cup shelled and peeled fava beans or frozen edamame, thawed
  • 1 cup shelled fresh English peas or frozen peas, thawed
  • 3 tablespoons dry white wine
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce prosciutto, chopped
  • 1/2 teaspoon salt
  • 1/4 cup whole-milk ricotta cheese
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)


Adapted from


Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.
2. Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.


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