Wednesday, January 19, 2022

Pasta with Peas, Prosciutto, and Cream

Pasta with Peas, Prosciutto, and Cream
This classic combo makes for a quick, tasty dinner

Need luscious comfort food in a hurry? Pasta to the rescue!

This dish cooks so quickly that it’s ideal for weeknight dinner. But it’s tasty enough for weekend company, too.

So whenever you make this, buon appetito

Pasta with Peas, Prosciutto, and Cream

Recipe: Pasta with Peas, Prosciutto, and Cream

Peas, prosciutto, and pasta are a classic combo. The sauce is usually cream based (as ours is here), though the dish is also good with a simple tomato sauce.

Dried pasta and frozen peas are pantry staples. Cream and prosciutto aren’t, but we’re lucky enough to have some left over from the holidays. So we put them to good use in this recipe.

This dish is quite similar to our Creamy Pasta with Asparagus and Ham. Our inspiration for both recipes was Marcella Hazan’s Essentials of Classic Italian Cooking.

Prep time for this dish is about 5 minutes. Total cooking time (including the time it takes for the pasta water to boil) is no more than 15 minutes.

This recipe yields about 2 main-course servings or 4 starters. You can easily be double or triple it if you’re feeding a crowd.

Ingredients

  • ~1 tablespoon kosher salt (for seasoning the pasta cooking water)
  • 6 to 8 ounces dried pasta (we prefer a sturdy shape like penne or farfalle; see Notes)
  • 2 tablespoons butter
  • 2 to 3 ounces prosciutto, cut into thin slices or fine dice
  • ~½ cup heavy cream (to taste; see Notes)
  • ~1 cup frozen peas (see Notes)
  • ½ to ¾ ounce grated Parmigiano Reggiano cheese (about ½ cup, packed tightly)
  • salt and freshly ground black pepper to taste (optional; see Notes)
  • extra grated Parmigiano Reggiano for garnish (optional; see Notes)    

Procedure

  1. Fill a large cooking pot with water (use a container that holds about 4 quarts) and place it on the stovetop to boil. When the water comes to a boil, add salt to taste. Add the pasta and set a timer for 5 minutes (or about 2 minutes before the pasta is likely to be done; we find that penne and farfalle usually cook in around 7 to 8 minutes).
  2. Meanwhile, melt the butter in a large frying pan. When the butter is melted and hot, add the prosciutto and sauté for 2 minutes. Add the cream, then continue to cook until the cream is reduced by about a third.
  3. Your timer will probably be going off about now. Add the frozen peas to the pasta, then continue cooking until the pasta is done to your taste (we like ours al dente). 
  4. Pour the pasta and peas into a colander to drain. Then add the drained pasta and peas to the frying pan. Toss with the cream and prosciutto, then add the grated cheese. Toss again. Taste, then season with salt and/or freshly ground black pepper if you wish (see Notes).
  5. Toss the ingredients a final time, then plate the dish. You may want to offer grated Parmigiano Reggiano at table for those who like to sprinkle a bit more over their pasta.

Pasta with Peas, Prosciutto, and Cream
Notes

  • Exact quantities aren’t critical in this recipe, so adjust to your taste. But don’t overdo it with the cream – the pasta and other ingredients should be lightly coated, not swimming in sauce.
  • We sometimes add a diced shallot and sauté it for a minute before adding the chopped prosciutto in Step 2. This adds more depth of flavor.
  • We typically don’t add salt and pepper in Step 4, preferring to do so at table.
  • Freshly ground black pepper is terrific with this dish. We usually don’t add more salt, though – we think the prosciutto provides enough.
  • Speaking of salt: We use kosher salt for all our cooking. It’s less salty by volume than regular table salt (the crystals are larger and more irregular, so they pack a measure less tightly). If you’re using table salt, start with about half the amount we suggest. But always season to your taste, not ours.
  • BTW, adding salt to the cooking water in Step 1 helps season the pasta.
  • We like to use a hearty pasta shape when we make this dish. We often use farfalle (bowties), though tubular shapes like penne work well too. But you could use spaghetti or any other shape you fancy.
  • We typically use 3 ounces of dried pasta for each main-course serving, 2 ounces for each starter. But adjust the quantity to your appetite.
  • We like to use frozen peas in this dish because they’re good quality – and it’s so easy to cook them in the pasta water (they need just a couple of minutes). Plus, we always have some on hand. 
  • About Parmigiano Reggiano: We recommend buying wedges of the imported stuff that you have to grate – its flavor is superior to most domestic brands. Stay away from the already-grated stuff that comes in containers (unless you like the taste of grated cardboard). 
  • You could also consider using Pecorino Romano. We think its flavor is a bit too sharp for this dish, but you may disagree.

Pasta with Peas, Prosciutto, and Cream

Noodling Around

Splendido!” said Mrs. Kitchen Riffs. “Hard to beat this flavor combo.”

“Pasta-bly the best dish we’ve had so far this year,” I said.

“Your jokes keep getting more fusilli,” said Mrs K R. “As in screwed up.”

“Hey, I’m tortellini on a roll,” I said. “Just call me a saucy guy.”

“I’d offer you a penne for your thoughts,” said Mrs K R. “But I’d expect change back.”

Pasta la vista, baby.

You may also enjoy reading about: 

62 comments:

Angie's Recipes said...

Such a classic! And anything involves prosciutto is irresistible!

Kitchen Riffs said...

Hi Angie, we can never resist prosciutto. Or cream, for that matter. Thanks for the comment.

Anne in the kitchen said...

Looks delicious! I bought a couple of shallots Monday. They might have found a home!

Kitchen Riffs said...

Hi Anne, your shallots will enjoy their new home. :-) Thanks for the comment.

savorthebest said...

Great dish and a good standby for quick dinners.

Kitchen Riffs said...

Hi Pat and Dahn, one of those oldies but goodies. :-) Thanks for the comment.

Marcelle said...

I'm always for a delicious dinner in a hurry 😍 I know the whole family will love this recipe, John!

Kitchen Riffs said...

Hi Marcelle, we like long, involved recipes, but sometimes you need something really quick and really good. Like this! :-) Thanks for the comment.

Ron said...

We love this dish and have it often, sometimes with prosciutto, sometimes with ham and occasionally with smoked salmon. Pure yum...

Kitchen Riffs said...

Hi Ron, we love this with ham or smoked salmon, too! :-) Thanks for the comment.

Gerlinde de Broekert said...

What a great recipe, easy to make and delicious. Thanks John!

Kitchen Riffs said...

Hi Gerlinde, it's good stuff, isn't it? :-) Thanks for the comment.

Mae Travels said...

I vividly remember the first time I tasted this dish. It was a banquet for a conference that for some amazing reason was held in the evening at the museum at the Forum in Rome. The museum was kept open for the conference only, and there was a brief talk about the antiquities. What an experience! What a pasta!


best... maae at maefood.blogspot.com

Pam said...

A tasty & comforting combination. Yum!

Kitchen Riffs said...

Hi Mae, great story! And such a fun memory, too. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Pam, comfort is always good. :-) Thanks for the comment.

shirleysimplerecipe said...

Looks yum 😁!

Kitchen Riffs said...

Hi Shirley, it is! :-) Thanks for the comment.

Family Spice said...

Cream and prosciutto aren't pantry staples?! Come on! LOL this looks delicious!

Kitchen Riffs said...

Hi Laura, LOL! Actually, we tend to have cream on hand more often than not, but there will be a month or two at a time when it's not in the refrigerator. :-) Thanks for the comment.

Eva Taylor said...

Great looking and easy? (well, maybe I shouldn't finish that joke!!!) After all the heavy cooking over the holidays, it's nice to have an easy but delicious meal.
Eva https://kitcheninspirations.wordpress.com/

Sprigs of Rosemary said...

Just love this dish, and its cousin, pasta carbonara. I love how you portion things for two.

Kitchen Riffs said...

Hi Eva, LOL!Surmised we didn't think of using that joke in our ending. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Rosemary, it's been quite some time since we've made pasta carbonara -- time to again. Thanks for the comment.

mjskit said...

Easy peasy and oh so good! Great little simple pasta and with the frozen peas and even the prosciutto, it could all come right out of the freezer. Great idea for when I'm too lazy to cook. Thanks!

Eha said...

I have not made this classic with farfalle but they do look good ! Like the idea of smoked salmon also and appreciate your judicious use of my perennial bete noir of cream . . . more likely substituted with yoghurt or a tad of light sour cream in my case . . . yes, well !

Kitchen Riffs said...

Hi MJ, we made this exactly because we were too lazy to cook! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Eha, sour cream with smoked salmon might be rather nice. :-) Thanks for the comment.

Sherry's Pickings said...

yay for prosciutto! yes great to have a classic like this on standby.

speedy70 said...

Un ottimo piatto di pasta, molto gustoso!!!

Dawn @ Words Of Deliciousness said...

Looks delicious. Simple, but elegant. Pasta dishes are always a good thing!

Lea Ann (Cooking On The Ranch) said...

I've always liked the peas and pasta combo. And love the addition of prosciutto. Great recipe, thanks for sharing.

Kitchen Riffs said...

Hi Sherry, this is one of those dishes we always make when we have prosciutto and cream in the house. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Speedy70, isn't this great? :-) Thanks for the comment.

Kitchen Riffs said...

Hi Dawn, we can't get enough pasta around here. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Lea Ann, peas and pasta just work. A favorite combo of ours, too. Thanks for the comment.

Liz That Skinny Chick Can Bake said...

Thanks for the reminder of this classic trio! I bet I haven't made it in a decade---and it's perfect for a busy weeknight dinner. Thanks!!

Kitchen Riffs said...

Hi Liz, it's easy to forget about dishes, isn't it? This one should be in your rotation a little more often than once a decade. :D Thanks for the comment.

Jeff the Chef said...

This sounds heartwarming and delicious!

Kitchen Riffs said...

Hi Jeff, it is! :-) Thanks for the comment.

bread&salt said...

We use frozen peas alot in winter and this recipe (ingredients) looks very rich and healthy. I am sure it must be delicious.

Kitchen Riffs said...

Hi B&S, it's a wonderful dish! SO good. :-) Thanks for the comment.

Healthy World Cuisine said...

You just can't go wrong with delicious and easy meals like this. Who does not love pasta and prosciutto?! Winner Dinner!

Frank said...

Yum! This is a classic for a very good reason. It's delicious! And I do agree pecorino would be too sharp, Parmesan provides the right balance.

Kitchen Riffs said...

Hi Bobbi, classics are classic for a reason. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Frank, much as we love pecorino, it's a bit difficult to use sometimes. When it works, though, it's terrific. Parm is more mellow, so more adaptable, at least for us. Thanks for the comment.

David Scott Allen said...

John, as I mentioned on social media, this has been a favorite of mine since college. I like some of the changes you’ve made, like the shape of the pasta… I was taught to use it with fresh fettuccine, but I think it’s more practical with a short pasta. I need to have this soon!

Kitchen Riffs said...

Hi David, we used to make this with fettuccine, too, but have really come to prefer a dried pasta with this dish. Better depth of flavor, at least we think. Thanks for the comment.

Food Gal said...

A perfect weeknight meal in a flash, especially since I almost always have all of these ingredients on-hand. A perfect meal to enjoy again and again.

Kitchen Riffs said...

Hi Carolyn, this is so nice, isn't it? Just a wonderful dinner. :-) Thanks for the comment.

Ben | Havocinthekitchen said...

Green peas and prosciutto are one of my favourite pasta combinations, and it's even better with some extra cream and cheese :) It looks terrific!

Kitchen Riffs said...

Hi Ben, it is a terrific dish, isn't it? :-) Thanks for the comment.

R's Rue said...

I want some now.

Kitchen Riffs said...

Hi R, this is so good! :-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

I love a good cream-based sauce. This is my go-to when I see it at restaurants and now I can make it at home!

Kitchen Riffs said...

Hi Ashley, always nice to make restaurant dishes at home! Thanks for the comment.

Valentina said...

I'm always up for luscious comfort food in a hurry! And this dish fits the bill perfectly. :-) ~Valentina

Kitchen Riffs said...

Hi Valentina, it does. :-) Thanks for the comment.

The-FoodTrotter said...

I can't tell if this recipe is typically Italian or rather Italian-American, but what a burst of flavour! I need to try your recipe soon :)

Kitchen Riffs said...

Hi FT, probably slightly more Italian-American, I'd guess, although many Italian-American recipes would have a thicker sauce, and more of it. So really a nice balance, I'd say. :-) Thanks for the comment.

Inger said...

Cream's a pantry staple for me! This is the kind of simple dish that shines anyway due to great ingredients!

Kitchen Riffs said...

Hi Inger, it's really the ingredients that makes this dish. Thanks for the comment.