Garganelli With Peas and Prosciutto

Fresh mint offsets the richness of this creamy, cheesy pasta that’s ready in just 20 minutes.

Serves
4–6
Time
20 minutes

PHOTO: SCOTT SEMLER • FOOD STYLING: CAMILLE BECERRA

Updated on December 15, 2025

This creamy dish calls for quill-shaped garganelli, though penne will work just as well. Green peas, salty prosciutto, and fresh mint add the perfect savory-sweet combination.

Featured in “The Wonders of Ham” by Dana Bowen in the December 2009 issue.

Ingredients

Kosher salt and freshly ground black pepper
1 lb. garganelli or penne
2 cups heavy cream
1½ cups fresh or thawed frozen peas
½ cup grated Grana Padano cheese
4 oz. thinly sliced prosciutto, torn into strips
1 cup mint leaves, torn

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve ¼ cup of the pasta water, then drain the pasta.

Step 2

Meanwhile, to a large skillet over high heat, add the cream and bring to a boil. Cook, stirring occasionally, until reduced by half, about 8 minutes.

Step 3

Add the pasta and peas to the skillet and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Stir in the Grana Padano and season to taste with salt and black pepper. Stir in the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint and serve.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve ¼ cup of the pasta water, then drain the pasta.
Meanwhile, to a large skillet over high heat, add the cream and bring to a boil. Cook, stirring occasionally, until reduced by half, about 8 minutes.
Add the pasta and peas to the skillet and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Stir in the Grana Padano and season to taste with salt and black pepper. Stir in the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint and serve.