Italian Pasta Recipes

Italian Pasta with peas and prosciutto

This savory pasta dish with a creamy, garlicky flair, accented by strips of prosciutto and young, sweet peas will soon become your favorite weeknight meal.



SERVING: Serves 4-6


  • 1 (1-pound) package Pasta (Penne or Farfalle)
  • 8 ounces heavy cream
  • 1 clove garlic, smashed
  • 1 cup frozen young peas
  • 3 tablespoons butter
  • 1/4 pound Prosciutto cotto, cut into short thin strips
  • 1/4 cup grated Parmigiano-Reggiano


  1. Bring a large pot of salted water to a boil. Cook according to package instructions. Drain.
  2. Meanwhile, in a large saucepan, heat cream with garlic cloves and peas. Simmer for about 3 minutes. Whisk in butter to incorporate well. Add prosciutto and simmer for another 5 minutes until all ingredients are tender, warmed-through and well combined. 
  3. Add pasta to sauce pan and toss for 2 minutes on medium heat. Serve with grated Parmigiano-Reggiano.



Source and pictures DeLallo

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