Garganelli with Peas and Prosciutto

Name: Garganelli with Peas and Prosciutto
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: Kosher salt, to taste; 1 lb. garganelli or penne; 2 cups heavy cream; 1 1 ⁄ 2 cups fresh or frozen peas; 1 ⁄ 2 cup grated Parmesan; Freshly ground black pepper; 4 oz. thinly sliced prosciutto, serrano, or country ham, torn into strips; 1 cup fresh mint leaves, torn

Serves
serves 4-6

ANDRÉ BARANOWSKI

This creamy dish calls for quill-shaped garganelli, though penne will work just as well.

Ingredients

Kosher salt, to taste
1 lb. garganelli or penne
2 cups heavy cream
1 ¹⁄₂ cups fresh or frozen peas
¹⁄₂ cup grated Parmesan
Freshly ground black pepper
4 oz. thinly sliced prosciutto, serrano, or country ham, torn into strips
1 cup fresh mint leaves, torn

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Instructions

Step 1

Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1⁄4 cup pasta water.

Step 2

Meanwhile, boil the cream in a 12" skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.

Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1⁄4 cup pasta water.
Meanwhile, boil the cream in a 12" skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.