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penne pasta in cream with green peas and ham on a blue plate
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Pasta Panna Prosciutto Piselli

An Italian pasta of ham and green peas in a cream sauce with a dash of nutmeg for flavor.
Course: Pasta
Cuisine: Italian
Author: Ellen

Equipment

Ingredients

Pasta Panna Prosciutto Piselli

  • 15 oz penne pasta
  • 2/3 cup prosciutto - ham (cubed)
  • 2/3 cup piselli - green peas (fresh or frozen)
  • 3/4 cup panna - half and half or cream
  • 3 TBS butter
  • 1 TBS flour
  • 1/4 tsp nutmeg
  • 2 to 3 TBS salt (to taste)

Instructions

Pasta Panna Prosciutto Piselli

  • Cube ham into small 1/4 inch pieces
  • In a large pot, add 6 quarts of water, bring to boil - add salt to taste like the sea
  • Lower temperature on the water to medium high, add penne pasta, return to boil, and cook according to package directions until al dente
  • While pasta is cooking, melt butter in a large saucepan
  • Saute ham in the saucepan to warm
  • Add cream to saucepan, with a 1/4 cup reserved
  • Whisk in 1 TBS flour into the 1/4 cup reserved cream, stir into ham and cream, until thickened
  • While ham is sauting, place green peas into a strainer and run under warm water to thaw if frozen, drain peas well
  • Add peas to ham and cream
  • Drain pasta, reserving about 1/2 to 1 cup of pasta water
  • Stir pasta into ham, sauce, and peas; add a little bit of pasta water at a time if sauce is too thick. Continue to add until consistency is right for you.
  • Taste for salt, add more as needed
  • Sprinkle with a dash of nutmeg
  • Serve warm with grated parmesan cheese on the side