Back to Pasta with Leeks, Peas, and Prosciutto All Reviews for Pasta with Leeks, Peas, and Prosciutto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med102963_0107_leekpasta.jpg

Ingredients Ingredient Checklist Coarse salt and ground pepper 12 ounces spaghetti 4 tablespoons butter 2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed 1 package (10 ounces) frozen peas 2 tablespoons fresh lemon juice 2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips 2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med102963_0107_leekpasta.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

med102963_0107_leekpasta.jpg

med102963_0107_leekpasta.jpg

Ingredients

Ingredients

  • Coarse salt and ground pepper 12 ounces spaghetti 4 tablespoons butter 2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed 1 package (10 ounces) frozen peas 2 tablespoons fresh lemon juice 2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips 2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler

Directions

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.

To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.

Reviews (7)

 Add Rating & Review     28 Ratings   5 star values:        4    4 star values:        4    3 star values:        11    2 star values:        8    1 star values:        1

Reviews (7)

Add Rating & Review     28 Ratings   5 star values:        4    4 star values:        4    3 star values:        11    2 star values:        8    1 star values:        1

Add Rating & Review

28 Ratings 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 8 1 star values: 1

28 Ratings 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 8 1 star values: 1

28 Ratings 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 8 1 star values: 1

  • 5 star values: 4 4 star values: 4 3 star values: 11 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/27/2015   why 12 ozs. pasta and not 16 ozs.??? pasta comes in 16 oz. packages  

Martha Stewart Member     Rating: Unrated       08/23/2012   This recipe is wonderful! The peas and leeks add beautiful color, while the prosciutto and lemon round out the flavor. I can't believe it tastes so good and is so easy to make; thank you, Sarah!  

Martha Stewart Member     Rating: Unrated       08/19/2012   I love this recipe. I have made it twice. The second time I used bacon.  

Martha Stewart Member     Rating: 4 stars       08/17/2012   Wonderful recipe. Quick and easy too. I was concerned that my husband would look for meat, so I increased the amount of proscuitto to 4 oz. Delicious meal and the lemon juice really brightens the flavor. Will definitely repeat.  

Martha Stewart Member     Rating: Unrated       08/16/2012   Made this last night....thought I was using organic frozen peas but they turned out to be edaname which were really delicious...probably added a little more crunch. Anyway, great easy recipe...we really enjoyed it.  

Martha Stewart Member     Rating: Unrated       08/15/2012   lovely and light - where's the print button?  

Martha Stewart Member     Rating: Unrated       08/15/2012   Simple, easy and good looking recipe, as usual! Thank you, Sarah! :)

    Martha Stewart Member

    Rating: Unrated 11/27/2015

why 12 ozs. pasta and not 16 ozs.??? pasta comes in 16 oz. packages

Rating: Unrated

Rating: Unrated 08/23/2012

This recipe is wonderful! The peas and leeks add beautiful color, while the prosciutto and lemon round out the flavor. I can’t believe it tastes so good and is so easy to make; thank you, Sarah!

Rating: Unrated 08/19/2012

I love this recipe. I have made it twice. The second time I used bacon.

Rating: 4 stars 08/17/2012

Wonderful recipe. Quick and easy too. I was concerned that my husband would look for meat, so I increased the amount of proscuitto to 4 oz. Delicious meal and the lemon juice really brightens the flavor. Will definitely repeat.

Rating: 4 stars

Rating: Unrated 08/16/2012

Made this last night….thought I was using organic frozen peas but they turned out to be edaname which were really delicious…probably added a little more crunch. Anyway, great easy recipe…we really enjoyed it.

Rating: Unrated 08/15/2012

lovely and light - where’s the print button?

Simple, easy and good looking recipe, as usual! Thank you, Sarah! :)

All Reviews for Pasta with Leeks, Peas, and Prosciutto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Leeks, Peas, and Prosciutto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest