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Barilla Thin Spaghetti with Prosciutto, Pecorino and Peas

Peas add a pop of color to this flavorful dish. Cook it up in 20 minutes.
Course: Entree
Keyword: barilla, chickpeas, pecorino, proscuitto, thin spahetti
Servings: 4 people
Author: Barilla


  • 1/2 box Barilla Thin Spaghetti
  • 2 ounces prosciutto, diced
  • 2 tablespoons extra-virgin olive oil
  • 9 ounces frozen peas, 3/4 bags
  • 1/2 cup pecorino cheese, shredded
  • Sea salt and black pepper, to taste


  • Cook pasta according to package directions; drain, reserving 1/2 cup pasta water
  • Heat olive oil in a large skillet over medium-high heat. Add prosciutto and saute for 30 seconds.
  • Add peas and saute for 30 more seconds.
  • Add pasta and pasta water and season. Heat through.
  • Before serving, sprinkle with cheese.