Main Dishesculinaryhill5.0
Pasta with Peas and Prosciutto
The garnish of fresh chives at the end are super important - don't skip them! Subbing scallions is okay. That fresh onion flavor really makes the dish, as does a pinch of salt at the table, to taste.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●stove
- ●pan
📝 Preparation Steps
1
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.
2
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.
prosciutto (see note 2)6 ounces
3
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.
olive oil2 tablespoons
4
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.
chicken broth1 cup
5
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.
butter2 tablespoonsprosciutto (see note 2)6 ounces
Nutrition Facts
calories
604 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
722 mg
protein Content
23 g
trans Fat Content
1 g
cholesterol Content
69 mg
carbohydrate Content
51 g
saturated Fat Content
15 g
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