ounces (3/4 box)
sliced prosciutto, torn into large pieces
garlic cloves, thinly sliced
shallot, thinly sliced
low-sodium chicken broth
frozen peas, thawed
kosher salt and freshly ground black pepper
Feta cheese, crumbled
fresh basil leaves, torn
- Cook the pasta according to the package directions.
- Heat the oil in a skillet over medium heat. Add the prosciutto and cook until crisp, about 2 minutes per side. Transfer to a paper towel-lined plate.
- Add the garlic and shallot to the skillet and cook until softened, about 2 minutes.
- Add the broth, peas, spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and bring to a boil. Toss with the pasta, Feta, basil, and prosciutto.