Kerri Russ | Trinity Valley EC

I appreciate a pasta dish with texture. I want it to be crispy or crunchy, and this pasta gives it to me. I enjoyed this dish when I first made it but even more the next day for lunch.

—Vianney Rodriguez, Food Editor

12 ounces uncooked fusilli
10 ounces frozen peas
4 tablespoons extra-virgin olive oil, divided use
3 ounces prosciutto, diced
2 cloves garlic, thinly sliced
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup grated Parmigiano-Reggiano cheese, divided use
1/2 cup chopped fresh parsley, divided use

1. Cook fusilli according to package directions and set aside.

2. Steam peas according to package directions and drain.

3. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add prosciutto to the skillet in a single layer and fry until crispy. Place on paper towels to drain.

4. Add remaining 3 tablespoons olive oil to skillet, along with garlic. Cook until garlic begins to brown.

5. Pour garlic mixture into a large bowl, and add prosciutto, fusilli, peas, lemon juice, salt and pepper to bowl. Stir to coat.

6. Stir in 3/4 cup Parmigiano-Reggiano and 1/4 cup parsley.

7. Serve garnished with remaining 1/4 cup Parmigiano-Reggiano and 1/4 cup parsley.

Serves 4.