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Fusilli with Goat Cheese, Peas and Prosciutto

Serves 6
Time 15 min
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.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.