Give peas a chance. Peas are much more than boring. Bursting with green goodness, they can be ridiculously yummy! Harmonious and perfect together with pasta, they add a delicious sweet flavor that is an amazing complement to the refined saltiness of prosciutto. Tossed in a creamy sauce, this makes the perfect, yum factor meal for kids and adults alike—in all its simplicity, it just works. It pairs perfectly with a simple herbed garlic bread and a side of fresh, crisp salad greens. Yum. Simply toss your choice greens with a simple French dressing but just enough to brighten up their flavor, so you can enjoy the natural essence of the lettuce—whether it’s bitter, sweet, or peppery—just let it come through!
So quick and easy, yet delicious and satisfying, trust me when I say this tasty meal can be on the table in no time at all. I made this one on the fly for three kids in a frantic rush to get them fed before we ourselves were off to a birthday dinner for a dear friend. My favorite Schwabe loved this pasta with prosciutto and peas so much he savored a plate himself, knowing fully he was surrendering to the influence of gluttony — honey, we’re eating in an hour… Kudos. Thank you. However, please forgive me for once again delivering a photo on the fly. I was in a rush!
Leftovers are Fabulous!
And not to forget, leftovers are fabulous fried in a saucepan with the addition of an egg or two. Frying transforms it into a delicious next day breakfast—all you need is a splash of oil, high heat, sea salt, black pepper, and parmesan. I’ll leave the eggs up to you!
Pasta with Prosciutto and Peas in a Cream Sauce
Ingredients
- 400 g Mafaldine or other dried pasta, plus 1/4 cup (60 ml) reserved cooking liquid
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 cup yellow onions, very finely chopped (about 2 small onions)
- 1 large clove garlic, minced
- 100 g prosciutto di Parma, chopped
- 1/3 cup dry white wine (80 ml)
- 1 cup or more cooking cream (15% fat) (240 ml)
- 3/4 cup frozen peas, thawed
- sea salt and freshly ground black pepper, to taste
- freshly grated parmesan cheese, garnish
Method
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Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
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Meanwhile, in a large skillet heat the olive oil and the butter over medium-high heat.
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Once the butter has melted, add the onions to the pan and sauté until translucent, about 3 minutes. Add the garlic and sauté for 30 seconds.
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Place the prosciutto in the pan and sauté for 2 minutes. Add the wine and cook for 2-3 minutes, until reduced by half. Add the cream, peas, salt and pepper to the pan and continue to cook until thoroughly heated, about 2-3 minutes.
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Drain the pasta and add to the sauce. Toss until evenly coated and add some of the reserved cooking liquid if necessary (do so by adding the water a little bit at a time until the sauce reaches the desired consistency).
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Top with parmesan, season with salt and pepper and serve immediately. Enjoy!
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