Garganelli with Peas and Prosciutto

  • Serves

    serves 4-6


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


  • 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


Step 1

Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1⁄4 cup pasta water.

Step 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.

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