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elicoidali con prosciutto e pisellos

(1 rating)
Recipe by
Maggie May Schill
Jacksonville, FL

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 rating)
yield 8 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For elicoidali con prosciutto e pisellos

  • 1 lb
    elicoidali, cooked al dente.
  • 3 lg
    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

  • 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.