Elicoidali con Prosciutto e pisellos

Maggie May Schill

By
@NakedMaggie

When it comes to pasta primavera, my favorite combination is ham and peas. I know a lot of people don't like peas, but I like to think those people have no souls because peas and pasta goes together like PB&J!

Here's my well tested, long loved recipe for Elicoidali con Prosciutto e pisellos. (Elicoidali pasta with peas and ham.)

This recipe is incredibly easy to make.


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Serves:

8

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
elicoidali, cooked al dente.
3 large
eggs, beaten
1 c
parmigiano-reggiano, grated
1 Tbsp
fresh parsley, chopped
1/2 lb
lean ham, minced
1 c
fresh peas.
4 clove
garlic, minced
1 c
cream
2 Tbsp
extra-virgin olive oil
salt and pepper to taste

Directions Step-By-Step

1
In a large sauce pan add oil and bring up just below smoking temperature. Add garlic and ham let saute. Lower temperature to medium heat.
2
Add peas and continue to cook on medium heat until just heated through.
3
Add cream to pot and stir. Bring cream to a scolding temperature.
4
Slowly add cheese until completely incorporated. Lower pot to a simmer and allow cream to thicken to desired consistency. (I prefer a creamy, slightly loose consistency.
5
Add Parsley and stir.
6
salt and pepper to taste.
7
Meanwhile you should be cooking your pasta to al dente. Once pasta is done cooking, strain and toss with beaten eggs. The heat of the pasta will cook the eggs.
8
Toss pasta and sauce together, serve immediately.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian