Prosciutto Pasta with Peas and Parmesan Cheese Recipe

If there’s ever been a weeknight dinner hero, it’s Prosciutto Pasta with Peas and Parmesan Cheese. This vibrant, delightfully creamy pasta is packed with sweet peas, luscious strips of prosciutto, and each bite sings with nutty Parmesan. You get a dreamy balance of salty and sweet, plus just the right amount of richness—truly one of those “everyone asks for seconds” recipes! What I love most is how it transforms simple ingredients into a dish that feels like a treat, without needing a culinary degree or hours in the kitchen.

Ingredients You’ll Need

Every ingredient in Prosciutto Pasta with Peas and Parmesan Cheese earns its spot, bringing either flavor, texture, or color front and center. Gather these basics—your pantry and fridge probably have most at the ready—for a dish that’s impossibly elegant but easy enough for any night.

• Pasta (8 oz penne): Hearty penne has plenty of crevices for the sauce, but you can switch it up with any short pasta you love.
• Green peas (1 cup, frozen): Tender peas add a pop of sweetness and color—no one will guess they came from your freezer.
• Prosciutto (3 oz): This Italian cured ham infuses the pasta with salty, savory depth and deliciously crisp edges.
• Butter (4 tablespoons): The backbone of the sauce, bringing a silky texture and flavor that ties everything together.
• Black pepper (1/2 teaspoon, ground or freshly cracked): A key seasoning, adding just the right peppery warmth.
• Parmesan cheese (1 cup, shredded): Freshly shredded Parmesan melts beautifully and brings nutty richness to each bite.
• Salt (1/8 teaspoon, to taste): Just a touch to balance flavors, especially since the prosciutto and cheese are already salty.

How to Make Prosciutto Pasta with Peas and Parmesan Cheese

Step 1: Cook the Pasta and Peas

Bring a generous pot of salted water to a boil, then drop in your penne and let it cook until almost al dente. In the last 5 to 7 minutes of cooking, add the frozen peas right into the pot. They’ll cook perfectly alongside the pasta—no extra steps needed! Reserve a half cup of the pasta water before draining, which will come in handy for adjusting the sauce later.

Step 2: Tear the Prosciutto

While the pasta and peas bubble away, use your hands to tear the prosciutto into rustic, bite-sized pieces. Tearing instead of chopping lets the edges crisp up a bit better in the pan, and you’ll get perfect little ribbons in every forkful.

Step 3: Sauté Prosciutto and Build the Butter Sauce

Heat half of the butter in a large skillet over medium heat. Drop in the torn prosciutto and stir it for just about a minute—watch as it turns slightly crisp and its aroma fills your kitchen! Sprinkle in the black pepper for a little kick, then add the rest of the butter and let it melt, creating a silky, glossy sauce base.

Step 4: Combine Pasta, Peas, and Cheese

Add your drained pasta and peas straight to the skillet, then shower about three-quarters of your shredded Parmesan over top. Toss everything together until the cheese melts and clings to the pasta, becoming creamy and luscious. If the sauce needs loosening, stir in a bit of your reserved pasta water, but go easy—you want the sauce velvety, not soupy!

Step 5: Season and Serve

Taste the finished dish, adding a sprinkle of salt if it needs it (the prosciutto and Parmesan already pack plenty of salty flavor). Plate the pasta right away, and finish with the remaining Parmesan for a final flourish of flavor. Get ready for empty plates and happy bellies!

How to Serve Prosciutto Pasta with Peas and Parmesan Cheese

Garnishes

I can never resist a little extra sprinkle of Parmesan and a dusting of fresh black pepper just before serving Prosciutto Pasta with Peas and Parmesan Cheese. If you’re feeling fancy, add some torn basil or a drizzle of good olive oil—the freshness and color are stunning.

Side Dishes

Round out your meal with a lively green salad dressed simply with lemon and olive oil, or serve a side of crusty Italian bread to soak up every bit of the sauce. Roasted asparagus, blistered tomatoes, or even garlicky sautéed greens would all pair beautifully with the flavors here.

Creative Ways to Present

For a casually elegant touch, serve the pasta straight from a large family-style serving bowl, letting everyone help themselves. Prosciutto Pasta with Peas and Parmesan Cheese also looks spectacular when twirled into nests on individual plates, finished with a delicate pile of extra Parmesan or a few microgreens for flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Prosciutto Pasta with Peas and Parmesan Cheese in an airtight container in the fridge for up to three days. The flavors meld beautifully overnight, making for a fantastic next-day lunch or speedy dinner.

Freezing

While the creamy texture is always best freshly made, you can freeze this pasta if needed. Transfer cooled pasta to a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before reheating—it helps preserve the sauce’s silkiness.

Reheating

To reheat, place the pasta in a skillet or microwave-safe dish and add a splash of water or a drizzle of cream to loosen the sauce. Warm gently over low heat or in the microwave, stirring occasionally, until everything is heated through and creamy once again.

FAQs

Can I use a different type of pasta?

Absolutely! Prosciutto Pasta with Peas and Parmesan Cheese is flexible—try fusilli, rigatoni, or even spaghetti. Just be mindful of cooking times and be sure to save a bit of pasta water for the sauce.

Do I have to use fresh Parmesan?

Freshly shredded Parmesan will melt better and offer a much richer flavor, but if you’re in a pinch, pre-grated varieties will still do the trick. Avoid the powdery stuff in a can, though, as it won’t give you that same creamy finish.

Is it possible to make this recipe vegetarian?

Definitely! For a vegetarian twist on Prosciutto Pasta with Peas and Parmesan Cheese, simply omit the prosciutto or swap it for sautéed mushrooms or a handful of toasted pine nuts for savory depth.

Can I add other vegetables?

Of course! Feel free to toss in sautéed asparagus tips, spinach, or cherry tomatoes—this dish is wonderfully versatile and welcomes any seasonal veggies you love.

What’s the best way to keep the pasta from becoming too dry?

The easiest trick is to save a bit of your pasta cooking water. Adding it as you toss everything together helps emulsify the sauce and keeps the Prosciutto Pasta with Peas and Parmesan Cheese perfectly creamy.

Final Thoughts

There’s something so comforting—and just a little bit luxurious—about sitting down to a big bowl of Prosciutto Pasta with Peas and Parmesan Cheese. It’s a recipe that impresses every time, whether you’re serving it for guests or just treating yourself on a Tuesday night. Give it a try and let this cozy classic become a favorite in your own kitchen!

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