Creamy Egg and Crispy Prosciutto Chickpea Pasta with Sweet Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Egg and Crispy Prosciutto Chickpea Pasta with Sweet Peas

YOUR SOLIN GENERATED RECIPE

Creamy Egg and Crispy Prosciutto Chickpea Pasta with Sweet Peas

A vibrant dish that marries the nutty flavor of chickpea pasta with the creamy richness of a lightly whipped egg and Greek yogurt sauce, perfectly complemented by crispy prosciutto and sweet, tender peas. Enjoy a balanced fusion of textures and flavors in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

484kcal
Protein
33.1g
Fat
15.7g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (56g)

1 large Egg (50g)

1 oz Prosciutto (28g)

1/2 cup Sweet Peas (80g)

2 tbsp Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

Pinch of Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a large pot of water to a boil and add a pinch of salt. Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk the egg with Greek yogurt and a pinch of black pepper. This will form a light, creamy sauce.

  • 3

    Heat the olive oil in a nonstick skillet over medium heat. Add the craning prosciutto and cook until crisp, about 2-3 minutes on each side. Remove prosciutto, crumble it, and set aside.

  • 4

    In the same skillet, add the sweet peas and sauté for 2 minutes until just tender.

  • 5

    Reduce the heat to low. Add the cooked pasta back into the skillet with the peas and pour in the egg-yogurt mixture, stirring continuously to create a creamy coating without scrambling the egg.

  • 6

    Once the sauce slightly thickens and coats the pasta, stir in the crispy prosciutto. Serve immediately, garnished with an extra dash of black pepper if desired.

Creamy Egg and Crispy Prosciutto Chickpea Pasta with Sweet Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Egg and Crispy Prosciutto Chickpea Pasta with Sweet Peas

YOUR SOLIN GENERATED RECIPE

Creamy Egg and Crispy Prosciutto Chickpea Pasta with Sweet Peas

A vibrant dish that marries the nutty flavor of chickpea pasta with the creamy richness of a lightly whipped egg and Greek yogurt sauce, perfectly complemented by crispy prosciutto and sweet, tender peas. Enjoy a balanced fusion of textures and flavors in every bite.

NUTRITION

484kcal
Protein
33.1g
Fat
15.7g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (56g)

1 large Egg (50g)

1 oz Prosciutto (28g)

1/2 cup Sweet Peas (80g)

2 tbsp Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

Pinch of Black Pepper

PREPARATION

  • 1

    Bring a large pot of water to a boil and add a pinch of salt. Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk the egg with Greek yogurt and a pinch of black pepper. This will form a light, creamy sauce.

  • 3

    Heat the olive oil in a nonstick skillet over medium heat. Add the craning prosciutto and cook until crisp, about 2-3 minutes on each side. Remove prosciutto, crumble it, and set aside.

  • 4

    In the same skillet, add the sweet peas and sauté for 2 minutes until just tender.

  • 5

    Reduce the heat to low. Add the cooked pasta back into the skillet with the peas and pour in the egg-yogurt mixture, stirring continuously to create a creamy coating without scrambling the egg.

  • 6

    Once the sauce slightly thickens and coats the pasta, stir in the crispy prosciutto. Serve immediately, garnished with an extra dash of black pepper if desired.