Pasta with Peas and Prosciutto
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings (2 cups each)
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Calories
604 kcal
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Course
Main Course
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Cuisine
American
Pasta with Peas and Prosciutto
Description
Pasta with Peas and Prosciutto features spaghetti cooked alongside fresh asparagus and peas to retain bright colors and a slight snap. Crisped prosciutto adds savory, salty crunch, mixing with sautéed onions, garlic, and mushrooms that contribute earthiness to the sauce. The cooking liquid is enriched with chicken broth, dry white wine, heavy cream, and Parmesan cheese, resulting in a creamy and flavorful coating for the pasta and vegetables. Butter finishes the dish, smoothing the sauce and adding gloss.
The combination yields a dish with tender pasta, creamy sauce, crisp vegetable bites, and the prosciutto’s distinct texture and flavor. It can be served warm as a main or smaller first course, garnished with fresh chives and additional Parmesan for contrast and color.
To prepare, asparagus should be trimmed to remove woody ends. Prosciutto can be chopped before or after cooking; bacon or pancetta make suitable substitutes. The recipe stores well for up to four days refrigerated, making it convenient for leftovers.
Ingredients
- 1 pound spaghetti or other pasta
- 8 ounces asparagus trimmed and cut into 1-inch pieces on the bias (see note 1)
- 1/2 cup peas frozen
- 6 ounces prosciutto (see note 2)
- 2 tablespoons olive oil
- 8 ounces portobello mushrooms sliced, baby
- 1/2 medium onion finely chopped (about 1 cup)
- 2 cloves garlic thinly sliced
- 1 cup chicken broth
- 1/2 cup white wine see note 3, dry
- 3/4 cup heavy cream
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons butter
- 4 ounces Parmesan Cheese or shredded, plus more for garnish, freshly grated
- ¼ cup chive minced, for garnish, fresh
Instructions
- In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 7 minutes. Add asparagus and peas and cook 3 minutes longer, about 10 minutes total. Drain and do not rinse.
- While the pasta is cooking, arrange prosciutto in a stack or pile and coarsely chop into pieces. After draining the pasta, return the pot to the stove over medium-high heat. Add the prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer prosciutto to a small bowl.
- Add the olive oil over medium-high heat and heat until shimmering. Add the onions, mushrooms, garlic, and a pinch of salt and cook until softened and the mushrooms have released most of their liquid, about 5 to 7 minutes.
- Stir in chicken broth and wine, scraping up any fond from the bottom of the pan. Cook until reduced by half, about 3 to 4 minutes. Stir in cream and Parmesan cheese until the cheese is melted.
- Stir in pasta, asparagus, and peas, butter, and prosciutto, and toss until uniformly combined. Season to taste with salt and pepper. Garnish individual servings with additional Parmesan cheese and chives.
Notes
- Trim asparagus by cutting at the color change from white to green to remove tough ends.
- Prosciutto can be cooked whole and sliced afterward for easier handling; bacon or pancetta may also be used.
- Use dry white wine in the sauce, or substitute additional chicken broth to omit alcohol.
- This recipe yields about 12 cups, sufficient for six main servings or up to 12 smaller portions.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 722mg | 30% |
| Potassium | 509mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 11mg | 12% |
| Calcium | 391mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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