This Silky Springtime Pea & Prosciutto Pasta combines tender young peas, salty paper-thin prosciutto, and a sauce that coats each strand of pasta. It uses a short list of ingredients.
This is a spring pasta with strong flavors. The pink prosciutto and pasta contrast with the green peas. To make it a fuller meal, you can pair it with some bread or a salad.
Ingredients
The ingredients you use are very important when preparing a dish, even one as simple as this pasta. Fresh, high-quality ingredients make a noticeable difference in a basic recipe. For example, fresh peas taste sweeter than frozen ones. Artisanal prosciutto also adds more flavor than mass produced ones.
The type of pasta you buy also makes a difference. Durum wheat pasta has a better texture and bite so the sauce clings to every strand.
- You will need 8 oz of spaghetti or linguine, cooked to an ‘al dente’ texture.
- 1 cup of frozen or fresh peas and lightly simmered.
- Three ounces of prosciutto (chopped smaller)
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese (more for serving)
- ½ cup reserved pasta cooking water
- You can add salt and ground black pepper however you like.
Instructions
1) Start by boiling your pasta in salted water for about seven to eight minutes. During this time, you can begin to melt some butter and add olive oil in your pan. On your stove, you can keep the heat on the lower middle range. Once the butter and olive oil begin to melt, add in the garlic and stir until golden brown, about a minute.
2) Add the peas and the pasta straight from the strainer into the pan. Use some of the leftover pasta water to create a light sauce, and then stir in the Parmesan cheese. Add salt and pepper to taste. Don’t add heavy salt because the prosciutto is salty.
When combining all these ingredients, the heat from the pasta will combine the flavors. Be sure to check on the texture of your pasta and make sure it is al dente because it will cook a little more when you add it to the pan. This way, the pasta keeps some bite.
3) Now, toss in the prosciutto and let it blend with the cream, peas, and pasta. As the prosciutto heats, you can turn the burner off. To top it off, sprinkle some more cracked pepper and a little parmesan. Warming the prosciutto brings out its flavor.
You can also substitute ground pepper with a coarser black pepper if you want more pepper flavor. This will also add a bit of texture together with the creamy pasta.
This is a low-stress meal. You can also customize it: instead of peas you could try asparagus, and you can add some cream to make it richer.
Maybe consider using whole grain pasta. Mint and basil add fresh flavor and pair well with the other ingredients. With this recipe you can use whatever herbs and veggies you have to customize it.
You can make this recipe during the week, for date night, or for family gatherings. It’s simple, so you can make it on a weeknight, and you can swap in different ingredients. You can use this recipe to accommodate different dietary needs and restrictions while ensuring everyone gets a full meal.
Refrigerate any leftover pasta within 2 hours of cooking; USDA leftovers guidance gives 3 to 4 days in the refrigerator.
Why I Love This Dish
This dish also adapts to the seasons. Think about adding different seasonal vegetables when spring turns into summer, like zucchini or cherry tomatoes. Both add color and some sweetness.
According to the FDA, produce such as zucchini and tomatoes should be rinsed under plain running water, and soap or produce washes are not needed.
Try adding a squeeze of fresh lemon juice in summer. Cooking with the seasons keeps your meals interesting, and helps you shop locally to support farmers’ markets and buy local produce that is in season.
This pasta works for a weeknight dinner or a special occasion. For a special occasion, you can set the table with candles or a small bunch of flowers.
