Half Baked Harvest · by Tieghan Gerard★ 3.9 (22)
Simple Buttery Spring Pea Pasta with Prosciutto.
NUTRITION · PER SERVING20M COOK
CAL 30%·PRO 66%
CARBS 64G42% OF CAL
5G FIBER51G OTHER7G TOTAL SUGAR
FAT 35G52% OF CAL
20G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery spaghetti with spring peas, prosciutto, burrata, and fresh herbs tossed together quickly. A light, elegant pasta that tastes restaurant-quality.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound bucatini pasta (or your favorite cut (I also LOVE angel hair for this))
- 4 eggs
- 1/3 cup fresh parsley (chopped)
- 1/2 cup fresh basil (chopped)
- 1/2 cup freshly grated parmesan
- salt and freshly ground black pepper (to taste)
- pinch of crushed red pepper flakes
- 6 tablespoons butter (cubed or melted (I use salted butter))
- 1 1/2 cups fresh or frozen peas (thawed)
- 12 slices fresh prosciutto (roughly torn)
- 8 ounces burrata cheese (torn)
- 1 bunch fresh watercress
- 4 poaches eggs (optional)
- olive oil (for drizzling)
At a glance
PER SERVING · TIME 20M
CAL 30%·PRO 66%
CARBS 64G42% OF CAL
5G FIBER51G OTHER7G TOTAL SUGAR
FAT 35G52% OF CAL
20G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1080mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 349mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.