Pasta with Peas, Prosciutto and Basil Cream Sauce

Pasta with Peas, Prosciutto and Basil Cream Sauce Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pasta with Peas, Prosciutto and Basil Cream Sauce is a delicious and creamy pasta dish that combines the flavors of sweet peas, salty prosciutto, and fresh basil. This recipe is perfect for a quick and easy weeknight dinner or a special occasion meal.

History

This recipe is a modern twist on traditional Italian pasta dishes. The combination of peas, prosciutto, and basil in a creamy sauce is a popular flavor profile in Italian cuisine. This dish is a perfect example of how simple ingredients can come together to create a flavorful and satisfying meal.

Ingredients

6 oz (170 g) of your favorite pasta (suggestion: bowtie, penne, mostaccioli)
1 cup fresh or frozen (thawed) peas
1 x 12 oz (340 g) can of non-fat evaporated milk
1 tbsp all-purpose flour
2 tbsp fresh basil, chopped
1 clove garlic, smashed and minced
0.25 cup shredded parmesan cheese
2 oz (57 g) prosciutto, chopped

Optional garnishes

1 tbsp shredded parmesan cheese
fresh ground black pepper
1 tbsp chopped fresh basil

How to prepare

Cook the pasta according to the package instructions, drain, and set aside in a serving bowl.
While the pasta is cooking, add approximately 0.5 cup of water to a medium saucepan and bring it to a boil.
Cook the peas for 10 minutes, then drain and discard the remaining water in the saucepan.
Return the peas to the saucepan.
In a small bowl, whisk together the milk and flour, then pour the mixture over the peas.
Add the basil and garlic, then stir to combine.
Raise the heat to medium and stir until the mixture thickens.
Add the Parmesan cheese and prosciutto, and continue stirring until the cheese is melted and the mixture is well combined. Then, pour the sauce over the pasta.
Toss the pasta until it is well-coated with the sauce, then serve with optional garnishes.

Variations

Substitute pancetta for the prosciutto for a different flavor profile.
Add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Use different herbs such as parsley or mint in place of basil for a unique twist.

Cooking Tips & Tricks

Be sure to cook the peas until they are tender but still have a slight bite to them.

- Whisking the milk and flour together before adding it to the peas will help prevent lumps in the sauce.

- Stir the sauce constantly while it thickens to prevent it from sticking to the bottom of the pan.

- Toss the pasta with the sauce immediately after combining to ensure that it is evenly coated.

Serving Suggestions

Serve Pasta with Peas, Prosciutto and Basil Cream Sauce with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Be sure to cook the pasta al dente to prevent it from becoming mushy when combined with the sauce.

- Use a whisk to combine the milk and flour to ensure a smooth and creamy sauce.

- Stir the sauce constantly while it thickens to prevent it from curdling.

Ingredient Substitutions

Use frozen peas if fresh peas are not available.

- Substitute half-and-half or heavy cream for the milk for a richer sauce.

- Use bacon or ham in place of prosciutto if desired.

Make Ahead Tips

The sauce for Pasta with Peas, Prosciutto and Basil Cream Sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the sauce on the stove before tossing with cooked pasta.

Presentation Ideas

Garnish Pasta with Peas, Prosciutto and Basil Cream Sauce with additional shredded Parmesan cheese, fresh ground black pepper, and chopped fresh basil for a beautiful presentation.

Pairing Recommendations

Pair Pasta with Peas, Prosciutto and Basil Cream Sauce with a crisp white wine such as Pinot Grigio or Sauvignon Blanc for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of Pasta with Peas, Prosciutto and Basil Cream Sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Pasta with Peas, Prosciutto and Basil Cream Sauce contains approximately 350 calories.

Carbohydrates

Each serving of Pasta with Peas, Prosciutto and Basil Cream Sauce contains approximately 40 grams of carbohydrates.

Fats

Each serving of Pasta with Peas, Prosciutto and Basil Cream Sauce contains approximately 12 grams of fat.

Proteins

Each serving of Pasta with Peas, Prosciutto and Basil Cream Sauce contains approximately 18 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (milk and cheese) and wheat (flour), which may be allergens for some individuals.

Summary

Pasta with Peas, Prosciutto and Basil Cream Sauce is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Pasta with Peas, Prosciutto and Basil Cream Sauce is a delicious and satisfying pasta dish that is perfect for any occasion. With a creamy sauce and a combination of sweet peas, salty prosciutto, and fresh basil, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a sunny afternoon in Italy, and I was wandering through the bustling streets of Rome when I stumbled upon a quaint little trattoria. The aromas of garlic, basil, and tomatoes filled the air, and I knew I had to stop in and see what all the fuss was about.

As I sat down at a small table in the corner, I could hear the clinking of pots and pans coming from the open kitchen. The chef, a stout Italian man with a twinkle in his eye, was bustling about, creating mouth-watering dishes with ease and grace. I watched in awe as he effortlessly whipped up plate after plate of delectable pasta dishes, each one more tempting than the last.

It was then that I spotted it – a steaming plate of pasta with peas, prosciutto, and basil cream sauce. The vibrant green peas nestled amongst the slices of salty prosciutto, all bathed in a rich and creamy sauce that made my mouth water. I knew I had to try it.

I flagged down the waiter and ordered a plate for myself. As soon as it arrived at my table, I took my first bite and was transported to culinary heaven. The flavors danced on my tongue, the pasta cooked perfectly al dente, the peas bursting with freshness, the prosciutto adding a savory depth, and the basil cream sauce tying it all together in a velvety embrace.

I couldn't help myself – I had to know how to make this dish. I called the waiter over and begged him to ask the chef for the recipe. To my surprise, the chef himself emerged from the kitchen, a smile on his face. He handed me a piece of paper with the ingredients and instructions written in his elegant script.

And so, armed with the secret recipe, I returned home determined to recreate the magic I had experienced in that little Roman trattoria. I gathered the ingredients – fresh peas, thinly sliced prosciutto, fragrant basil, heavy cream, and of course, a generous amount of pasta – and set to work in my own kitchen.

As I cooked, the memories of that sunny afternoon in Italy came flooding back. I could almost hear the clinking of pots and pans, smell the garlic and basil, feel the warmth of the sun on my skin. I poured all of that into my dish, stirring and tasting, adjusting and perfecting until finally, I had a plate of pasta with peas, prosciutto, and basil cream sauce that rivaled the one I had enjoyed in Rome.

I couldn't wait to share my creation with my family and friends. As they took their first bites, their eyes widened in amazement. They couldn't believe that I had made something so delicious, so complex, so utterly satisfying. And as they asked for seconds and thirds, I knew that I had truly captured the essence of that magical afternoon in Italy.

Since then, pasta with peas, prosciutto, and basil cream sauce has become a staple in my culinary repertoire. I have shared the recipe with countless friends and family members, each one falling in love with the dish just as I did. And every time I make it, I am transported back to that sunny afternoon in Rome, surrounded by the sights, sounds, and smells of Italy.

As I sit here now, penning this story for my grandchildren, I can't help but smile. The journey to discovering this recipe has been a delicious one, filled with passion, determination, and a love of good food. And I hope that one day, my grandchildren will carry on the tradition, creating their own memories and stories around this beloved dish.

For now, though, I will continue to cook and share my pasta with peas, prosciutto, and basil cream sauce, knowing that each bite is a taste of Italy, a reminder of that magical afternoon when I first saw the recipe and fell in love. Grazie, Italia. Grazie, cucina. Grazie, amore.