This easy but delicious pasta dish, with just a few simple ingredients, is always a hit, even with picky eaters. It’s sure to become a family favorite!
You can never have too many easy pasta recipes in your life, and this Pasta with Peas and Prosciutto is a quick and easy pasta dish that the whole family will love.
Okay, picky eaters might not like the peas, but in this dish they are pretty easy to avoid, so everyone is happy. But if you’re worried, you can always serve your peas on the side.
Or leave them out–I mean, pasta with prosciutto is a pretty good combination on it’s own!
Not only is this dish quick and easy, you probably have all of the ingredients on hand. When I don’t have any prosciutto, I just substitute bacon–and I always have a package of bacon in the freezer!
Along with peas and prosciutto, this pasta is tossed in a simple but decadent mix of butter, Parmesan cheese and salt and pepper. It’s not fancy, but it tastes fancy.
You really can make this recipe with just about any kind of pasta, but my favorite pasta for this dish is bucatini. Basically, bucatini is thick spaghetti with a tiny hole through the center.
I don’t know what it is about that tiny hole, but it completely changes the texture of the pasta into something different and exciting.
Of course, regular spaghetti will work to, as will fettucine, linguine, and even short pastas like penne, rigatoni, farfalle and even good old elbow macaroni.
Just be sure to reserve some pasta water when you drain your noodles (I always forget this part!). The starchy water can be stirred back into your pasta to get the buttery sauce to the perfect consistency.
You can have this delicious Pasta with Peas and Prosciutto on the table in about thirty minutes! It really is the perfect weeknight meal.
Be sure to save this recipe for Pasta with Peas and Prosciutto to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Pasta with Peas and Prosciutto
- Pasta
- Produce: garlic, parsley
- Frozen peas
- Prosciutto
- Butter
- Parmesan cheese
- Salt and pepper
Pasta with Peas and Prosciutto
Ingredients
- 16 ounces uncooked pasta
- 1 1/2 cups frozen peas
- 4 ounces prosciutto chopped
- 2 cloves garlic minced
- 1/2 cup butter
- 1 cup grated Parmesan cheese plus more for garnish
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta according to package directions. During the last 2-3 minutes of cooking, add the frozen peas. Drain, reserving 1 cup of the pasta water.
- Meanwhile, heat 3 tablespoons of the butter in a large sauté pan over medium heat. Add the prosciutto and cook until crispy. Add the garlic and the remaining butter to the skillet and cook and stir until the butter is melted.
- Add the cooked pasta and peas to the pan. Add the Parmesan cheese and toss to coat the pasta in the butter and cheese mixture. Gradually add the pasta water, starting with about 1/4 cup, until sauce reaches desired consistency.
- Season with salt and pepper, to taste. Transfer to a large bowl and top with chopped parsley and additional Parmesan cheese for garnish.
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Nutrition
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Who Dished It Up First: Adapted from Julia’s Album
