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Ditali Lisci (Pasta) with Prosciutto and Peas

ditali lisci with pancetta and peas

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  • 1 pound Ditali Lisci
  • 3 Tbsp olive oil
  • 1 cup red onion (chopped)
  • 4 cloves garlic (peeled)
  • 3.5 cups fresh or frozen peas
  • 3 cups low sodium chicken stock (+ more if liquid evaporates before pasta is cooked)
  • 3/4 cup prosciutto (chopped)
  • Pecorino Romano cheese (Freshly grated )
  • red pepper flakes
  • parsley (to garnish)


  1. Heat the oil in a large pot on medium and add onions. Cook for 4-7 minutes until soft, stirring occasionally.
  2. Add the frozen peas and some fresh cracked pepper and cook until peas are fully cooked, stirring occasionally ~5 minutes.
  3. Add broth to the pot and bring to a boil. Add dried pasta and stir to distribute the pasta in the liquid. Cover leaving lid slightly open and cook the pasta until al dente, stirring occasionally and scrape the bottom of the pot. **
  4. Top with chopped prosciutto, red pepper, freshly grated cheese and chopped parsley.


** If pasta is not yet cooked, but the pot has almost dried up add additional broth or water 1/4-1/2 cup at a time.

If there is excess liquid and the pasta is almost finished cooking, remove lid to reduce. If the pasta is done and there is excess liquid, strain the liquid out.

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