cooking spray |
3 ounces very thin slices prosciutto, chopped |
3 tablespoons extra-virgin olive oil |
2 garlic cloves, thinly sliced |
6 cups hot cooked fusilli (about 12 ounces uncooked short twisted spaghetti) |
1 cup (4 ounces) shaved parmigiano-reggiano cheese |
1/3 cup chopped fresh parsley |
1 tablespoon fresh lemon juice |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 (10-ounce) package frozen peas, cooked and drained |