elicoidali con prosciutto e pisellos
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.
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound elicoidali, cooked al dente.
- 3 large eggs, beaten
- 1 cup parmigiano-reggiano, grated
- 1 tablespoon fresh parsley, chopped
- 1/2 pound lean ham, minced
- 1 cup fresh peas.
- 4 cloves garlic, minced
- 1 cup cream
- 2 tablespoons extra-virgin olive oil
- - salt and pepper to taste
How To Make elicoidali con prosciutto e pisellos
-
Step 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.
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Step 2Add peas and continue to cook on medium heat until just heated through.
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Step 3Add cream to pot and stir. Bring cream to a scolding temperature.
-
Step 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.
-
Step 5Add Parsley and stir.
-
Step 6salt and pepper to taste.
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Step 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.
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Step 8Toss pasta and sauce together, serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Keyword:
#Cream
Keyword:
#peas
Keyword:
#ham
Keyword:
#prosciutto
Keyword:
#romano
Keyword:
#Elicoidali
Keyword:
#parmasana
Ingredient:
Pasta
Method:
Stove Top
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