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Taglierini with Peas, Prosciutto and Parmesan
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At this time of year, it’s a joy to use the freshest young podded peas with elegant taglierini. Otherwise, frozen peas or petits pois will be your best bet, because they’ll still be sweet enough to handle the salty prosciutto and Parmesan.
Typical values per serving:
This recipe was first published in April 2009.