Name: Spring Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 lb Sliced Prosciutto; 1 pkg Fettuccine; 1 1/2 Cups Frozen Peas; 6-8 Radishes (Sliced); 2-3 Green Onions (Diced); 1/2 Cup Parsley; 2 Cups Watercress; 1 Cup Shaved Parmesan Cheese; 2-3 Balls Burrata; 1-2 Lemons; 2 Cloves Garlic (Minced); 1 1/2 Cups White Wine; 2 Tbsp Butter; 3 Tbsp White Wine Vinegar

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Happy early Spring! Wednesday is the official start to Spring and I couldn’t be more excited. I am beyond excited to get back out in the yard and get my garden and flower pots going. I am even more excited for grilling season to begin and be able to cook the majority of our food outside. While this week is still a bit chilly in Denver, Colorado, I settled for making an indoor Spring meal; Spring Pasta.

If you aren’t one for any of the vegetables in this pasta, you definitely can take them out. You can also add less vegetables if you want more pasta. We love vegetables in our house so I loaded ours up with all the greens, and boy oh boy was it good. I hope you enjoy this pasta just as much as we did. Let me know what you think in the comments below.

Spring Pasta

Course Dinner

Cuisine Italian

Keyword Pasta

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Ingredients

Pasta Mixture

1/2 lb Sliced Prosciutto
1 pkg Fettuccine
1 1/2 Cups Frozen Peas
6-8 Radishes Sliced
2-3 Green Onions Diced
1/2 Cup Parsley
2 Cups Watercress
1 Cup Shaved Parmesan Cheese
2-3 Balls Burrata

Sauce

1-2 Lemons
2 Cloves Garlic Minced
1 1/2 Cups White Wine
2 Tbsp Butter
3 Tbsp White Wine Vinegar

Instructions

Pasta Mixture

Preheat oven to 375°
Place individual pieces of prosciutto in muffin rounds. Bake in oven for 5-10 minutes until prosciutto crisps up. Set Aside.
Boil fettuccine according to instructions on package.
While fettuccine is boiling, place frozen peas in a colander and under hot water to thaw. Dump peas, sliced radishes, green onions and parsley in a large bowl. Set Aside.
Wash watercress and place evenly on a large platter. Set aside.

Sauce

Grate the zest from one of the lemons into your unheated sauce pan.
Squeeze the juice from that lemon and an additional lemon into the sauce pan.
Add in remaining sauce ingredients: white wine, white wine vinegar, butter, minced garlic. Simmer on low until butter is melted and sauce is heated through.

Assembly

Mix cooked fettuccine in with veggies, add in sauce and shaved parmesan cheese. Stir thoroughly.
Plate pasta mixture on top of watercress. and top with prosciutto and burrata.
Enjoy!