Garganelli with Peas and Prosciutto

Garganelli with Peas and Prosciutto
Garganelli with Peas and Prosciutto
Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish.André Baranowski

This creamy dish calls for quill-shaped garganelli, though penne will work just as well.

Garganelli with Peas and Prosciutto
This creamy dish calls for quill-shaped garganelli, though penne will work just as well.
Yield: serves 4-6

Ingredients

  • Kosher salt, to taste
  • 1 lb. garganelli or penne
  • 2 cups heavy cream
  • 1 12 cups fresh or frozen peas
  • 12 cup grated Parmesan
  • Freshly ground black pepper
  • 4 oz. thinly sliced prosciutto, serrano, or country ham, torn into strips
  • 1 cup fresh mint leaves, torn

Instructions

  1. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 14 cup pasta water.
  2. Meanwhile, boil the cream in a 12" skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.