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

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.

Printable Recipe Card

About Elicoidali con Prosciutto e pisellos

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

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