Pasta Panna Prosciutto Piselli

Pasta Panna Prosciutto Piselli is Italian for pasta with cream, ham, and peas. A simple and flavorful pasta dish that is just right for dinner.

Did you know prosciutto means ham?  In Italy, it refers to any kind of ham.  In the United States it refers to the thin, thin ham you purchase from the deli that is cured.  For this Pasta Panna Prosciutto Piselli, I found some Italian prosciutto in the deli department. But you can use any ham; such as spiral cut ham.

I first was taught how to prepare Pasta Panna Prosciutto Piselli from our Italian exchange student, Marta. Over the years we have kept our friendship strong with us visiting Marta and her family a few times in northern Italy and even rejoicing in her graduation from Law School. When Marta lived with us in Fallbrook, Californa years ago, we visited Little Italy in San Diego.  It was great to find an authentic Italian market and remind Marta what Italy is like in preparation for her return home.  She was excited to see the Italian flags, the Italian deli, and the Italian bakery.  We purchased some pastas for upcoming meals that we looked forward to Marta cooking for us.  We sampled cannolis, gelato, and 2 other pastries from the bakery; my favorite pastry was one with almond paste – umm…. magnifico.

With authentic Italian penne pasta on hand, Marta told me to relax as she made us such a delicious pasta dish. Making pasta panna prosciutto piselli is fairly simple. But it will take a few preparation steps.

INGREDIENTS NEEDED TO MAKE PASTA PANNA PROSCIUTTO PISELLI

penne pasta
cream or half and half (panna)
ham (prosciutto)
green peas (fresh or frozen)
butter
nutmeg
flour
salt to taste

HOW TO MAKE PASTA PANNA PROSCIUTTO PISELLI

Set a pasta pot on the stove with water to boil, once the water starts boiling, add enough salt for the water to taste like the sea – about 2 to 3 tablespoons is my experience. Now you will add your penne pasta and cook until al dente, read the timing on the box instructions but it is usually 8 to 11 minutes. Al dente means “to the tooth”, which is firm to the bite.

While the pasta is cooking, with the frozen peas in a strainer run warm water over them to thaw and bring to room temperature. If your ham is not diced, dice to small pieces about 1/4 inch by 1/4 inch. That’s quite small, but it will be the perfect size to spear to eat with this pasta.

In a large saucepan, melt the butter and warm the ham in the butter. Add the cream to the ham and stir constantly. Remove a little of cream from the pan and whisk the flour into it. Stir this into the ham and cream, continue to stir until the sauce is thicken. Once thicken stir the drained peas into the sauce.

If the pasta is al dente, which is not too soft or too hard, it should have a easy give to it when you test with your teeth or fingers. Drain the pasta and then stir into the ham, peas, and cream. Taste to add salt if needed and sprinkle in a little nutmeg. Now your pasta panna prosciutto piselli is ready. Mangiamo – let’s eat!

Are you looking for some other great authentic Italian meals, we have several. Enjoy casarecce pasta with basil pesto, or panna pasta with dandelion leaves or arancini. We would love to know what is your favorite.

Pasta panna prosciutto piselli was originally published on June 11, 2013. Recipe and pictures were updated July 2020.