Sugar Snap Pea, Endive and Prosciutto Spring Pasta Recipe



  • 8 ounces angel hair pasta
  • 1 red onion, sliced into half rounds
  • 5 cloves garlic, sliced
  • 3 bunches endive, sliced thickly
  • 4 ounce package prosciutto
  • gorgonzola cheese
  • 2-3 tablespoons olive oil (1 for sautéing onion and another 1-2 when you add the endive)
  • 1/2 cup olive oil (add when you add the sugar snap peas)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper


  1. Cook pasta according to package directions.
  2. Heat 1 tablespoon olive oil and add prosciutto, cooking for 2-3 minutes, until it starts to get crispy. Remove to a plate.
  3. Add another 1-2 tablespoons to skillet and cook red onion until it starts to caramelize. Add endive, salt and pepper, and cook for a few minutes. Add garlic and cook for 45 seconds.
  4. Add 1/2 cup olive oil to the pan. Place sugar snap peas into skillet and sauté for 2-3 minutes, just until crisp tender. Turn off heat.
  5. Add cooked pasta directly to skillet and toss together.
  6. Serve with gorgonzola cheese.


Until next time, Kris