Fettuccine with Prosciutto, Peppers and Peas

This recipe is inspired by the region of Emilia-Romagna in Italy.

Total Time:

25 mins / Total: 25 mins


8 servings, 1/8 recipe each


1 lb.(450 g) fettuccine, uncooked
2 Tbsp.extra virgin olive oil
1/2 lb.(225 g) prosciutto slices, chopped
1 cupeach chopped red and yellow peppers
1 cupchopped onions
2 Tbsp.chopped fresh thyme
1 jar(650 mL) Classico di Parma Four Cheese Pasta Sauce
1 pkg.(300 g) frozen peas, thawed


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