Garganelli with Cream, Prosciutto, and Peas

Here is the recipe to prepare Garganelli with cream, prosciutto, and peas, a simple and tasty dish that brings a touch of Italian tradition to your table. Remember that if you don’t have all the ingredients, you can ask me for alternatives.

Ingredients

• 250 g of garganelli (or another short pasta like penne or fusilli)
• 150 g of diced cooked ham
• 150 ml of cooking cream
• 100 g of frozen or fresh peas
• 1/2 small white onion
• 50 g of grated Parmesan
• Salt and pepper to taste
• Extra-virgin olive oil
• Butter (optional)

Preparation

1. Start by sautéing the finely chopped onion in a large pan with a drizzle of extra-virgin olive oil, or if you prefer a richer flavor, use a knob of butter.
2. When the onion starts to become translucent, add the diced cooked ham and let it brown for a couple of minutes.
3. Add the peas, cover with a lid and cook for about 5-7 minutes, until the peas are tender. If necessary, add a little water to prevent the soffritto from drying out too much.
4. Pour the cream into the pan, stir well and simmer for another couple of minutes. Adjust salt and pepper to taste.
5. Meanwhile, bring a pot of salted water to a boil and cook the garganelli until al dente, following the instructions on the package.
6. Drain the pasta and add it to the pan with the cream, prosciutto, and peas sauce, stirring well to combine the ingredients.
7. Sprinkle with plenty of grated Parmesan and let it meld for a minute before serving.

Add an extra Italian touch by sprinkling with extra Parmesan before serving and pairing the dish with a fresh, light white wine.

If you want a lighter dish, you can replace the cream with ricotta dissolved in a little pasta cooking water or with Greek yogurt for a slightly tangy note. Buon appetito!