Tossed in a creamy sauce, this pasta with prosciutto and peas dish makes the perfect, yum factor meal for kids and adults alike—in all its simplicity, it just works.
400gMafaldine or other dried pasta,plus 1/4 cup (60 ml) reserved cooking liquid
1tablespoonextra-virgin olive oil
1/2cupyellow onions,very finely chopped (about 2 small onions)
1large clove garlic,minced
100gprosciutto di Parma,chopped
1/3cupdry white wine(80 ml)
1cupor more cooking cream (15% fat) (240 ml)
sea salt and freshly ground black pepper,to taste
freshly grated parmesan cheese,garnish
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.
Meanwhile, in a large skillet heat the olive oil and the butter over medium-high heat.
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.
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.
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).
Top with parmesan, season with salt and pepper and serve immediately. Enjoy!