Parmesany pasta heavy on the black pepper with bursts of bright, sweet peas + salty, crispy proscuitto. A super quick + easy weeknight meal that everyone will love!
INGREDIENTS – serves 2-3
1-3oz package prosciutto (6 slices)
1 1/2c frozen peas
1 1/4c orzo
1/2-1T black pepper – to taste
1c parmesan or pecorino romano (plus more for topping)
2T pasta water
Preheat oven to 400°F. Lay prosciutto out on a parchment lined baking sheet. Rinse any ice crystals off of the peas, strain any excess water then pour on the baking sheet with the prosciutto. Roast for about 8-10 minutes, monitor the prosciutto so it doesn’t burn.
Cook orzo to package instructions in salted water, reserving 1/4c pasta water before straining it and returning it to the pot. Melt butter into the hot orzo, stirring to coat, then pour in black pepper, cheese + pasta water. Continue to stir until all of the cheese has melted into the pasta to create a luscious peppery sauce. Dump the peas and prosciutto in, stir to incorporate then serve with a little extra cheese and pepper on top.