Why You’ll Love This Recipe
You can never have too many easy pasta recipes in your life, and this is one 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. If you’re worried, you can always serve your peas on the side. Or leave them out–pasta with prosciutto is a pretty good combination on it’s own.
- Easy but Elegant: This restaurant quality dish comes together in about 30 minutes. It’s perfect for a busy week night, but good enough for company. It’s not fancy, but it tastes fancy!
- Simple Ingredients: Chances are, you have most of the ingredients for this recipe on hand. When I don’t have any prosciutto, I just substitute bacon. I always have a package of bacon in the freezer!
- Minimal Clean Up! Once you’ve cooked the pasta, everything comes together in one pan.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Pasta with Peas and Prosciutto
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!
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Servings: 6 -8 servings
Calories: 418kcal
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.
Nutrition
Serving: 1g | Calories: 418kcal | Carbohydrates: 49g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 761mg | Fiber: 3g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Pasta Preferences: My favorite pasta to use in this recipe is bucatini. Basically, bucatini is thick spaghetti with a tiny hole through the center. But any type of pasta works well: spaghetti, fettuccine, penne, or rigatoni. The possibilities are almost endless. Choose your favorite or use what you have on hand.
- No Fresh Garlic? If you don’t have fresh garlic on hand, use 1/2 teaspoon of garlic powder as a backup.
- No Prosciutto? No Problem! You can use with pancetta, bacon, or even deli ham in a pinch. For a vegetarian version, simply omit the prosciutto, or replace it with sautéed mushrooms or sun-dried tomatoes.
Recipe Tips
- Use a big pot to cook the pasta: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
- Salt the pasta water: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. A little more or less is fine, depending on your preference.
- Save the pasta water! Don’t forget to reserve at least 1 cup of pasta water before draining. It’s loosens the sauce and helps it cling to the pasta.
- Make the prosciutto extra crispy: Let it cook until it’s nicely browned and super crispy—it adds great texture and flavor to the dish.
- No need to thaw the peas. Just toss them in with the pasta during the last few minutes of cooking.
Storage and Reheating
- Refrigerator: Let the pasta cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Freezing is not recommended.
- Reheating: Reheat on the stovetop over medium-low heat, stirring gently until warmed through. To reheat in the microwave, place the pasta in a microwave-safe dish and sprinkle with a tablespoons or so of water. Cover loosely with a lid or damp paper towel and heat in 30-second intervals, stirring in between, until hot.
Variations & Fun Twists
- Make it Creamy: Stir in a splash of heavy cream, a dollop of mascarpone, or a spoonful of cream cheese with the Parmesan for a richer, silkier sauce.
- Add Some Crunch: Garnish with toasted breadcrumbs, crushed walnuts, or pine nuts for added texture.
- Add Some Protein: Toss in cooked chicken, shrimp, or even top with a poached or soft-boiled egg for a more satisfying meal.
- Make it Spicy: Add some red pepper flakes or cayenne, or garnish with a spoonful of chili crisp.
Pairing
Crusty bread and a green salad are always a good idea with almost any pasta dish. Roasted or steamed veggies are also a delicious option.
These are some of our favorite side dishes to enjoy with this pasta.
1 comment
Theresa
A huge hit with the entire family!