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


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


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.

About this Recipe

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