Orecchiette with Spring Peas and Prosciutto

Orecchiette with Spring Peas and Prosciutto

Orecchiette, or "little ears" pasta, look like tiny bowls that hold Arla® Dofino® Gouda cheese sauce and fresh spring English peas in every bite! This easy favorite can be made anytime during the year, with any fresh vegetables, but treat the family to seasonal fresh peas!
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Orecchiette with Spring Peas and Prosciutto

Orecchiette, or "little ears" pasta, look like tiny bowls that hold Arla® Dofino® Gouda cheese sauce and fresh spring English peas in every bite! This easy favorite can be made anytime during the year, with any fresh vegetables, but treat the family to seasonal fresh peas!

  • 1 pound orecchiette pasta
  • 3 tablespoons Lurpak® Slightly Salted Butter
  • 1/2 cup diced onion
  • 3/4 cup heavy cream
  • 2 cups grated Arla® Dofino® Gouda Wedge
  • 1/4 cup Parmesan cheese
  • 2 cups fresh or frozen peas
  • 4 ounces thinly sliced prosciutto
  • salt to taste
  • pepper to taste

Instructions

1. Cook pasta according to package directions. Drain well. 2. Meanwhile, melt butter over medium heat. Add the onions and cook until translucent, about 3 or 4 minutes. 3. Add cream and simmer for 5 minutes. Stir in the Arla® Dofino® Gouda, Parmesan, peas, and prosciutto. 4. Toss the sauce with the pasta and serve immediately.