Creamy Ham & Pea Pasta [Pasta Panna, Piselli e Prosciutto]
Creamy Ham & Pea Pasta is a quick and comforting dinner with crispy, garlicky breadcrumbs to give you the perfect textural crunch against the rich, velvety sauce.
servings
Ingredients
The Garlicky Breadcrumbs
- 1 Tbsp. unsalted butter
- 30 g breadcrumbs
- 1/2 tsp garlic powder
- 3 Tbsp. fresh parsley finely chopped
The Pasta
- 300 g Penne Rigate pasta or any short pasta
The Sauce & Add-ins
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 60 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
- 200 g ham diced
- 200 g frozen peas
- 250 g cream cheese at room temperature
- 50 g Parmigiano Reggiano cheese freshly grated
- 120 ml pasta water reserved from boiling
The Seasoning
- 1 tsp. salt to taste
- 1/2 tsp. freshly ground black pepper to taste
- 1/4 tsp. red pepper flakes optional, for a subtle kick
Instructions
The Preparation
- Gather the ingredients. Finely chop 3 Tbsp. fresh parsley. Finely dice 1 yellow onion.
- Remove the skin and then dice the 200 g ham in small cubes.
- Bring a large sauce pan of salted water to a boil. Cook the 300 g Penne Rigate pasta according to package instructions until al dente. Before draining, carefully reserve 120 ml pasta water.
The Breadcrumbs
- In a large frying pan, melt the 1 Tbsp. unsalted butter over medium heat. Add the 30 g breadcrumbs and 1/2 tsp garlic powder. Toast, stirring frequently, for about 3-4 minutes until golden brown and fragrant.
- Transfer the toasted breadcrumbs to a small bowl, immediately toss them with the finely chopped 3 Tbsp. fresh parsley, and wipe the pan clean.
The Cooking
- In the same frying pan, heat the 1 Tbsp. extra virgin olive oil over medium heat. Add the diced 1 yellow onion and sauté until softened and translucent, about 5 minutes. Add the minced 2 garlic cloves and 1/4 tsp. red pepper flakes and cook for 1 minute until fragrant.
- Pour in the 60 ml dry white wine (Sauvignon Blanc or Pinot Grigio) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the liquid has mostly evaporated.
- Stir in the diced 200 g ham and 200 g frozen peas. Cook for 3-4 minutes until the peas are heated through and the ham is slightly browned.
- Lower the heat to low-medium. Add the 250 g cream cheese and the reserved 120 ml pasta water to the pan. Stir continuously with a wooden spoon until the cream cheese melts into a smooth, luxurious sauce.
- Add the drained pasta and the freshly grated 50 g Parmigiano Reggiano cheese into the frying pan. Season with 1 tsp. salt and 1/2 tsp. freshly ground black pepper. Toss everything together gently until the pasta is beautifully coated in the sauce.
The Serving
- Divide your Creamy Ham & Pea Pasta [Pasta Panna, Piselli e Prosciutto] into bowls while hot and creamy. Generously top each bowl with the toasted garlic-parsley breadcrumbs right before serving to maintain their crunch.