Fusilli with Goat Cheese, Peas and Prosciutto

Fusilli with Goat Cheese, Peas and Prosciutto

Serves 6

With 5 ingredients and about 25 minutes, this is a very simple, yet company-worthy pasta dish. Lemon zest, green peas and a hint of rich flavor from the cheese lighten the hearty whole grain pasta.

  • 1 pound whole grain fusilli pasta
  • 2 cups frozen peas
  • 8 ounces Humboldt Fog goat cheese, rind removed
  • 3/4 teaspoon freshly grated lemon zest
  • 4 ounces thinly sliced prosciutto, cut into 1/2-inch wide strips
You must be signed in to use shopping lists. Sign in or create account

Bring a large pot of salted water to a boil. Add fusilli and cook until al dente, about 12 minutes. Three minutes before the pasta finishes cooking, add peas. Reserve 1/2 cup pasta cooking water, then drain pasta and peas well.

Meanwhile, place cheese in a large bowl and crumble it into small pieces. Add lemon zest. Stir in drained pasta and peas and toss until cheese has melted and evenly coated the pasta. If cheese doesn't melt completely, add a few tablespoons of reserved pasta cooking water and continue tossing. Stir in prosciutto and serve.

Nutritional Info: 
Per Serving:460 calories (110 from fat), 12g total fat, 6g saturated fat, 30mg cholesterol, 710mg sodium, 64g carbohydrate (9g dietary fiber, 6g sugar), 24g protein

Recipe Discussion