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Spring Prosciutto Parsnip Pasta with Snap Peas

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2


  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • 1 pinch red pepper flakes
  • 1/2 cup chicken broth low sodium
  • 3 oz sugar snap peas sliced in half
  • 2 large parsnips peeled, Blade C/D, noodles trimmed
  • salt and pepper to taste
  • 4 pieces of prosciutto thinly sliced
  • 2 tablespoons freshly grated parmigiano reggiano cheese or parmesan
  • parsley to garnish


  • Place a large skillet over medium heat and add in the oil. Once oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds or until fragrant and then add in the chicken broth. Let broth come to a boil and then add in the snap peas and cook for 5 minutes or until liquid evaporates by 1/2.
  • Then, remove the snap peas and add in the parsnip noodles, season with salt and pepper and toss thoroughly. Cover and let cook for 5 minutes or until parsnip noodles are al dente. Uncover, add back in the snap peas, add in the prosciutto and sprinkle with cheese and toss thoroughly to combine or until cheese is melted.
  • Divide into bowls and garnish with parsley.