Comments on: Pasta with Peas and Prosciutto

By: Meggan

Meggan — Wed, 27 Mar 2024 00:55:38 +0000

In reply to Cheryl Schaal. The nutrition information is for one serving of the recipe (assuming you divide it into 8 portions). Nutrition information is never perfect either as there are tons of variations among ingredients. Just consider it an estimate/guide and not absolute fact. Thank you! - Meggan

By: Cheryl Schaal

Cheryl Schaal — Fri, 22 Mar 2024 17:57:01 +0000

Is. The nutrition per serving or for the whole recipe?

By: Meggan

Meggan — Mon, 10 May 2021 16:31:50 +0000

In reply to Maurice. Hi Maurice, you can substitute it with grated parmesan cheese. Enjoy! - Meggan

By: Maurice

Maurice — Mon, 10 May 2021 16:10:44 +0000

What would be an appropriate substitute for the Ross cheese?
It’s not available here.

By: Rita

Rita — Wed, 10 Mar 2021 00:48:18 +0000

I love this recipe, I made it came out really good but I didn’t have any parmesan in the house or prosciutto, believe it or not I used hamburger made that in to Alfredo on the side and for the cheese I used mozzarella instead a little sticky, and parsley instead of chives all in all it came out pretty good the family loved it.

By: Jill Bero

Jill Bero — Tue, 31 Mar 2020 12:12:02 +0000

This was excellent, and very satisfying! I had no small pasta, so used spaghetti instead, and it worked fine. I did add garlic while frying the mushrooms. I also added chicken base (bouillon) instead of salt while boiling the pasta, which I always do for more flavor. I reserve some of the pasta water and added It to the dish in order to keep it from being to dry.
My husband loved it!

By: Larry Simons

Larry Simons — Sun, 01 Mar 2020 04:39:35 +0000

I use diced pancetta instead of the prosciutto, then when cooking the mushrooms, I use about half the olive oil and the pan drippings from the pancetta. Family loves this recipe (oh and I use Parmesan as I can’t find Roth’s near me)

By: meggan

meggan — Mon, 08 Apr 2019 00:33:19 +0000

In reply to Becki Mollareza. Hi Becki, sorry about that! This post was sponsored by Roth Cheese so I listed only their brand name. And the Grand Cru isn't any particular kind of cheese such as mozzarella or gouda. However, I've eaten it in spades and I can confidently say it most closely resembles Parmesan. I'll add that to the recipe notes. Great question! Thank you! -Meggan

By: Becki Mollareza

Becki Mollareza — Thu, 04 Apr 2019 17:44:49 +0000

What kind of cheese is used? Is it a gouda? Mozzarella? Parmesan? I only see a name brand.

By: Jana

Jana — Tue, 06 Jun 2017 16:50:41 +0000

I can eat soooo much of this! It’s fantastic!