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Creamy Spring Pasta with Peas and Prosciutto

creamy spring pasta with peas and prosciutto - featured image
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A quick and easy creamy pasta dish featuring tender peas and salty prosciutto, perfect for a cozy spring dinner with a fresh and light feel.

Ingredients

Scale
  • 12 ounces fettuccine or linguine pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 6 ounces prosciutto, thinly sliced and roughly chopped
  • 1 cup peas (fresh or frozen)
  • 1 cup half-and-half or heavy cream
  • ¾ cup Parmesan cheese, finely grated
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice (optional)
  • Handful fresh basil or parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente (about 10-12 minutes). Add 1 cup of peas to the boiling pasta water during the last 2 minutes of cooking.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Add chopped prosciutto to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly crisp.
  4. Drain pasta and peas together, reserving ½ cup of pasta water.
  5. Add drained pasta and peas to the skillet with prosciutto and garlic. Toss gently to combine.
  6. Pour in 1 cup half-and-half or heavy cream and stir over medium-low heat, warming gently without boiling. Add reserved pasta water a little at a time to loosen the sauce.
  7. Gradually stir in ¾ cup grated Parmesan cheese until melted and sauce is silky, about 2-3 minutes. Add more pasta water if sauce is too thick.
  8. Season with salt and freshly ground black pepper to taste, keeping in mind prosciutto and Parmesan add saltiness.
  9. Finish with 1 tablespoon fresh lemon juice and toss to brighten flavors. Sprinkle chopped basil or parsley on top.
  10. Serve immediately, garnished with extra Parmesan if desired.

Notes

Use freshly grated Parmesan for best sauce texture. Reserve pasta water to emulsify sauce. Add peas at the end to keep them vibrant and crisp. Keep heat low to avoid curdling cream. Taste before adding salt due to salty ingredients. Reheat leftovers gently with added cream or pasta water to restore creaminess.

Nutrition

Keywords: creamy pasta, spring pasta, peas, prosciutto, easy dinner, quick pasta, comfort food, fettuccine, linguine

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