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Sugar Snap Peas with Prosciutto and Mint

Sugar Snap Peas with Prosciutto and Mint Recipe

This is a classic combination tossed with rice pasta. Prosciutto replaces ham for a deeper flavor combination.


4 servings


15-20 minutes to assemble
5 minutes to cook
20-25 minutes total time


1/2-16 oz box (8 oz) Notta Pasta Fettuccine2 tablespoons butter 1/3 cup diced shallots (1 large shallot) 1 cup heavy cream 2 teaspoons lemon zest, no pith (white of rind) Fresh ground pepper to taste 6 oz prosciutto, thinly sliced, cut into strips 1/4 cup finely chopped fresh mint 12 oz sugar snap peas, trimmed 1/2 cup grated Parmesan Salt* Note: *Since Parmesan and prosciutto can be very salty by themselves, salt to taste carefully.


  1. Put a large pot of salted water on to boil.
  2. Melt butter in a skillet over a medium-high heat. Add shallots and cook until soft and starting to brown.
  3. Add heavy cream, zest, and pepper. Simmer 2-3 minutes. Add prosciutto and mint. Stir to combine and remove from heat.
  4. Meanwhile, boil Notta Pasta according to box directions. Add sugar snap peas during last minute of cooking. Drain well and return to pot.
  5. Add Parmesan and salt to taste to cream mixture and combine. Pour over pasta and peas. Toss well and serve immediately.


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Sugar Snap Peas with Prosciutto and Mint

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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