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Epicurious

Tagliatelle With Prosciutto and Peas

Image may contain Food Food Presentation Plate Pasta Spaghetti Meal and Dish
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

If they’re in season, look for fresh peas. And if not, there is no shame in using frozen—it’s one of the few frozen vegetables we can get behind. This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria.

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