Prosciutto and Pea Pasta

    30 minutes

    It is surprising how well prosciutto, cream, cheese and peas work together. Serve with crusty bread for the sauce.

    70 people made this

    Serves: 4 

    • 250g bow tie pasta
    • 250g prosciutto, sliced
    • 2 cups thickened cream
    • 1 1/2 cups freshly grated Parmesan cheese
    • 300g peas
    • 1 pinch salt to taste
    • 1/2 cup freshly grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
    2. Lightly grease a frypan with cooking spray. Cook the prosciutto in the frypan over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
    3. Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.

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    Reviews in English (58)


    Great recipe; can't help but wonder why people prepare meals such as this and consequently criticize the fat and sodium content. If it's your desire to cut down on your fat and sodium intake, for the love......make something that's low in fat and sodium. Don't screw up someone else's recipe and then complain about it!  -  02 Jun 2009  (Review from Allrecipes USA and Canada)


    This is to die for. The only thing I did change was using roasted garlic and frozen peas instead of canned. I just placed the frozen peas in a little warm water until they thawed, then added them. Canned peas are a bit too mushy for my family. Thank you so much for submitting this recipe. It works every time!  -  05 Jul 2007  (Review from Allrecipes USA and Canada)


    I've tried this recipe with minor changes--I love roasted garlic, so I roasted a head (40 mins in an oven @ 425, covered in olive oil and in a foil pouch) and caramelized onion. It is to DIE for!  -  29 Jun 2007  (Review from Allrecipes USA and Canada)