Pasta with peas, asparagus and prosciutto

A light and simple spring pasta recipe.

Serves: 2


  • 250 g Pasta shapes, penne or fusilli
  • 225 g Peas, fresh or frozen
  • 200 g Fresh asparagus tips
  • 80 g Prosciutto, sweet cured or dry cured
  • 200 g Rachel’s Greek Style natural yoghurt
  • Dried or fresh oregano
  • Freshly ground pepper
  • Parmesan cheese, grated


1.Cook the pasta according to the packet instructions. When the pasta is nearly cooked add the peas and asparagus spears to the water and cook until tender. Drain and return the pasta and the vegetables to the pan.
2.In a small frying pan, preferably a non-stick pan, add the slices of prosciutto and fry until the slices turn golden and crispy. Leave to cool slightly and then crumble, stir into the pasta and peas.
3.Stir in the yogurt and fresh oregano, season well and sprinkle with parmesan cheese. Serve immediately.

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