Elicoidali con Prosciutto e pisellos

Maggie May Schill


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.


★★★★★ 1 vote

5 Min
30 Min
Stove Top


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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
2 Tbsp
extra-virgin olive oil
salt and pepper to taste

How to Make Elicoidali con Prosciutto e pisellos


  • 1In a large sauce pan add oil and bring up just below smoking temperature. Add garlic and ham let saute. Lower temperature to medium heat.
  • 2Add peas and continue to cook on medium heat until just heated through.
  • 3Add cream to pot and stir. Bring cream to a scolding temperature.
  • 4Slowly 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.
  • 5Add Parsley and stir.
  • 6salt and pepper to taste.
  • 7Meanwhile 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.
  • 8Toss pasta and sauce together, serve immediately.

Printable Recipe Card

About Elicoidali con Prosciutto e pisellos

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

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