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Pasta with Peaches, Prosciutto and Arugula: a delicious and healthy meal I whipped up one evening while we were living in Italy!

Pasta with Peaches, Prosciutto and Arugula

I was cooking in Italy, using Italian ingredients as they were available to me at that moment in time. Use your common sense for substitutions: if it is peach season, use ripe peaches. Any prosciutto crudo will work. Green onions and red or yellow onions together will substitute for the fresh dug red onions. Regular garlic for the barely cured garlic. Etcetera.
Course Entree
Cuisine Italian
Author TheSpicedLife


  • 1 lb dried trofie pasta, cooked to desired doneness
  • 1-2 T extra virgin olive oil
  • 3 small fresh dug red onions, thinly sliced
  • 6 cloves young garlic, minced
  • 2 T minced fresh thyme
  • 4 small hard (underripe) peaches, thinly sliced
  • 6 slices of prosciutto crudo, thinly sliced, I used prosciutto San Daniele
  • salt and pepper to taste
  • 1/2 cup white wine (I used pino grigio)
  • zest of 1 large lemon
  • juice of 1 large lemon
  • 2 inches of greens from the onions, chopped, or use green onions
  • 1 T unsalted butter
  • several handfuls cherry or grape tomatoes, cut in half if large
  • Arugula, 1-2 handfuls per serving


  1. Add the olive oil to a nonstick skillet and heat over medium high heat. When it is hot, add the onions with a pinch of salt. Cook, stirring occasionally, for 10 minutes, until the onions are beginning to caramelize. Add the garlic and thyme and cook for another 2 minutes.
  2. Add the peaches with another pinch of salt and cook, stirring occasionally, for 5 minutes. Add the prosciutto and stir, cooking for another 2 minutes.
  3. Add the wine with the zest of the lemon. Bring to a boil and then reduce to maintain a brisk simmer. Simmer until most of the excess liquid is evaporated, about 5-10 minutes. Add a few grinds of fresh pepper. Add the cooked pasta, chopped green onions, butter and lemon juice and taste for additional salt.
  4. Turn off the heat and add the tomatoes. Serve over a bed of fresh arugula.