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Prep Time
15 mins
Total Time
30 mins


5 oz
4 haddock fillets or other firm white-fleshed fish
150 g
slices prosciutto
60 mL
olive oil, divided
¼ cup
12 oz
orecchiette pasta (or other small pasta)
340 g
1 cup
frozen peas
250 mL
cloves garlic, minced
3 cups
packed baby arugula
750 mL
¼ tsp
each salt and pepper
1 mL
¼ cup
chopped fresh basil
60 mL


Step 1

Wrap each haddock fillet with a prosciutto slice; secure with toothpick if needed. Heat half the oil in large, non-stick skillet set over medium heat. Cook wrapped fillets 4 to 6 min. per side or until prosciutto is crispy and haddock is just cooked through and starts to flake. Transfer fish to plate and keep warm. Reserve skillet for later use.

Step 2

Meanwhile, in large saucepan, cook pasta according to package directions, adding peas in the last min. of cooking. Reserve ⅓ cup (75 mL) pasta water. Then drain pasta and peas.

Step 3

Heat remaining oil in reserved skillet set over medium heat. Cook garlic 1 to 2 min. until softened. Mix in pasta, peas, arugula, salt, pepper and reserved pasta water. Stir in basil just before serving. Divide pasta among 4 plates, and top each with fish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving ( ¼ of the recipe):
16 g
Saturated Fat:
2 g
71 g
3 g
5 g
75 mg
36 g
570 mg
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