Creamy Prosciutto Pasta with Whipped Feta Recipe
This meal is full of my favorite salty flavors like feta and prosciutto. Fresh peas and lemon balance out the salty richness for a perfectly balanced dish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Main Course
- Cuisine: American, Italian, Mediterranean
Ingredients
Units
Scale
- 3 oz prosciutto
- 2 oz cream cheese (softened)
- 5 oz feta cheese (crumbled and softened)
- 4 oz thin spaghetti
- 1 cup frozen peas
- 4 tbsp unsalted butter (or 3 tbsp olive oil)
- 1/4 cup red onion (minced)
- 2–3 cloves garlic (minced)
- 1/4 cup reserved pasta water
- zest of 1 lemon
- juice of 1/2 a lemon
- 1 tbsp each fresh parsley and basil for topping (chopped)
- salt and black pepper (optional)
Instructions
- Preheat oven to 400F. Place prosciutto slices on a baking sheet lined with parchment in a crumpled nest shape. Bake for 10-12 minutes. Remove from oven and set aside to cool. Once cooled, break the prosciutto into small pieces using your hands.
- In a bowl, combine feta and cream cheese. Use an electric mixer to beat until the mixture is very creamy, this will take about 3-4 minutes.
- Cook pasta according to package directions (but make sure to salt the water before adding pasta) and reserve 1/4 cup of the pasta water.
- In a pan, melt butter oven medium heat. Add the onion and cook for about 3 minutes, until beginning to soften. Add the garlic and cook about 30 seconds.
- Add pasta, peas and reserved pasta water to the pan with the onions and garlic. Squeeze juice from 1/2 lemon over the pasta and use tongs to combine the mixture. Turn off heat and add lemon zest.
- Separate the pasta onto two plates. Top each with prosciutto crumbles and a dollop of whipped feta. Top with fresh herbs and serve.
