Orecchiette With Peas, Prosciutto and Pecorino

Orecchiette with peas, prosciutto and pecorino

1 pound cooked orecchiette pasta, boiled in chicken stock … reserve 12 ozs of the chicken stock

8 ozs Extra Virgin olive oil

12 ozs of sliced thin prosciutto

1 tablespoon crushed garlic

½ teaspoon crushed red pepper

1 cup steamed green peas

1 cup grated pecorino romano

Chopped fresh parsley

Juice of one lemon

Cracked black pepper and sea salt


  • In a large Sautee pan add the olive oil and heat
  • Add the garlic and let cook on low fire for about 3 minutes
  • Remove from heat and add the crushed red pepper and fry
  • Add t4-6 ozs of chicken stock
  • Add the pasta
  • Add the peas and separate into 4 bowls
  • Add the prosciutto, in small thin slices and fold
  • Top with more pecorino

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