Prosciutto and Pea Pasta

    Prosciutto and Pea Pasta

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

    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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