There is something about the combination of peas and pasta that we are entirely obsessed with. The sweetness of peas is perfect with pasta and salty cheese. In this pea pasta with prosciutto , peas are creamed into a bright green sauce alongside fresh herbs, lemon, garlic, and caramelized onions. Once the creamy sauce is formed, pasta water and pecorino are added to finish the sauce. Before serving, it all gets topped with crispy prosciutto pieces. Each bite of al dente pasta is generously coated with bright, sweet, creamy sauce and little salty pieces of prosciutto – it is one of our all time favorite pastas.
Our love of peas and pasta stems from the mac and cheese and peas our parents used to make us on their date nights. Although the mac and cheese always came from a little purple box and the peas from a freezer bag, our parents always joke that each time they made it, it looked so good they wanted to stay home. There is something about the simple combination that brings us back to eating peas and pasta as kids. Not to mention, it still tastes so incredibly delicious – although we have changed it up a bit from the mac and cheese days.
Pea Pasta with Prosciutto Ingredient Notes:
- Green garlic and onions: We love using these in green garlic and onions in the spring, but regular onions and garlic will also work! We also have used leeks in the past which worked very well. Use what is fresh and you can find.
- Frozen peas: We find that frozen peas often just work better here than fresh shelled. They are consistently sweet and really make the dish.
- Herbs: Basial and Mint are our favorites for this dish. Add in other herbs as you like but the mint adds so much brightness and flavor – be sure not to leave it out.
- Lemon Zest and Juice: Lemon zest and juice provide a tangy contrast to the sweetness of the peas.
- Prosciutto or Pancetta: Both add a savory depth to the dish. Prosciutto offers a delicate flavor, while pancetta provides a richer taste.
- Pecorino Romano: This cheese adds a salty and tangy kick to the dish. You can substitute with Parmesan if needed.
Cooking Tips for the Perfect Pea Prosciutto Pasta:
- Caramelizing the onions and garlic adds sweetness and depth to the pea puree.
- Be careful not to overcook the pasta. It should be cooked al dente since it will continue to cook in the sauce.
- Reserve some pasta water before draining the pasta. This starchy water helps bind the sauce and pasta together.
- Fry the prosciutto or pancetta until crispy to enhance its flavor and texture.
- Adjust the consistency of the sauce by adding more pasta water if needed. It should be creamy and saucy but not watery.
Pea Pasta with Prosciutto FAQs:
Can I use frozen peas instead of fresh?
Yes, frozen peas work well in this recipe and are convenient to use.
Can I make the pea puree ahead of time?
Can I make the pea puree ahead of time? Yes, you can prepare the pea puree in advance and refrigerate it until ready to use. Reheat gently on the stovetop before adding to the pasta.
Can I omit the prosciutto or pancetta for a vegetarian version?
Absolutely! Simply omit the pork and adjust the seasoning to taste.
Can I use a different type of pasta for the Pea Pasta with Prosciutto ?
While medium shells work well for capturing the sauce, you can use your favorite pasta shape for this recipe.
How do I store leftover Pea Pasta with Prosciutto ?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving with a splash of heavy cream.
Pea Pasta with Prosciutto – Entertainer’s Note:
If making this dish for a crowd, prepare by making the pea puree and prepping the topping (fried prosciutto, grated parmesan) so you can just complete the assembly when guests arrive
Pea Prosciutto Pasta
Ingredients
Pea puree:
- 5 oz peas (thawed if frozen)
- 3/4 cup half and half or whole milk
- ¼ cup water
- 4 sprigs green garlic or 3 cloves garlic
- 4 spring onions or leeks or half a yellow onion
- 2 tablespoons extra virgin olive oil
- 2 cups basil leaves lightly packed
- 1 bunch mint leaves removed and stems discarded
- Zest of 1 Lemon
- 2 tablespoons lemon juice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Red pepper flakes optional
Pasta:
- 4 tablespoons butter
- ½ cup grated pecorino romano
- 1 lb medium shells pasta cooked al dente
- 1 cup pasta water reserved (plus more if needed)
Toppings
- 6 oz prosciutto or 8 oz pancetta fried and chopped
- 6 oz peas (thawed if frozen)
- Salt to taste
- More cheese for sprinkling
Instructions
Pea Puree
- Thinly slice the green garlic and spring onions. Sautee on medium heat with 1 tablespoon of olive oil and a pinch of salt for 3-5 min until golden and caramelized. If using standard garlic and onions, caramelize the onions for about 10 minutes on medium heat and then add in the minced garlic cloves and cook for 1-2 more minutes or until fragrant.
- Add 5 oz thawed peas, half and half, water, mint, basil, sautéed green garlic and onions, lemon zest and juice, salt, pepper, and red pepper if using to a blender. Blend until smooth and creamy.
Assembly
- Fry the prosciutto or pancetta in a large frying pan. If using prosciutto work in batches and chop into pieces after frying. Remove the fried pork from the pan and set aside, leaving behind the pork fat
- On high heat in a pot of salted water, cook pasta 1-2 minutes less than al dente instructions. The pasta will finish cooking on the stove for 1-2 minutes. Reserve 2 cups of pasta water. Strain the pasta and set aside.
- Add the butter to the pan with the pork fat to melt. Stir to combine
- Add in pasta and pasta water. Add in pea puree. Stir to combine and cook on medium high heat for 1-2 minutes until creamy and saucy but not watery (Add more pasta water as needed). Remove from heat
- Stir in cheese, fried pork, and peas. Top with more cheese and salt if needed
