If someone were to ask me what my favorite food was, I would answer pasta. Not any specific pasta. Just pasta. Pasta of all shapes and sizes. Pasta with all kinds of veggies and proteins. And pasta with all kinds of sauces. When the Citterio brand reached out to me to ask if I would collaborate on a project featuring prosciutto, my mind was already dreaming up all of the different kinds of pastas that I could make. I wanted something simple. Something delicious and comforting. And this Creamy Pesto Pasta with Prosciutto & Peas checks every single one of those boxes. It’s one of the best bowls of pasta that I have had (*not made, but eaten*) in a long time.
These days with all of the quarantining and stay-at-home orders being issued, it’s important for my sanity to make a dish every once in a while that feels special. A dish that feels like I’ve gone out without the actual going out part. This Creamy Pesto Pasta with Prosciutto & Peas will make you feel like you’ve gone to a fancy Italian restaurant without having to leave your home. It’s absolutely dreamy. The pesto gives the sauce so much flavor. And the prosciutto gives the pasta such a beautiful salty, meatiness without overpowering the dish. It’s the perfect ratio of all of the ingredients. You HAVE to give this one a try.
Let me show you how I made this Creamy Pesto Pasta with Prosciutto & Peas 👇🏻
Note: While you are preparing the “sauce” portion of the recipe, cook the ditalini pasta as well. Cook the ditalini to al dente and reserve some of that starchy cooking water.
Now for the “sauce” portion of the dish…
Add 1/2 tbsp of olive oil to a large skillet over medium heat. Next, add 1/2 cup of diced sweet onion and cook until soft, about 2-3 minutes.
And now add the prosciutto cubetti. Cook until the prosciutto is golden and slightly crisp, about 5 minutes.
Add 1 cup of heavy cream and lower the heat to medium-low. Let the cream slightly reduce and thicken a little, about 2-3 minutes. Stir occasionally.
Once the cream has thickened a little, add 1/2 cup of grated parmesan cheese. Stir to incorporate.
(Note: The color will look a little pinkish-brown as shown in the picture above 👆🏻. I promise, pinky 😂 promise, that it won’t stay pink for long.)
When the cheese is incorporated and melted, add 2 tbsp of pesto and give it a good stir. The pesto can be homemade or store-bought, whatever floats your boat.
Now it’s time to add the cooked pasta to the skillet. Add 1 cup of frozen peas as well. Gently stir to coat the pasta in the sauce. Cook until the peas are cooked and no longer frozen, about 3-4 minutes.
If the sauce is to thick, add that reserved pasta water (one tablespoon at a time) until your sauce reaches your desired thickness. Remove from heat.
Serve the pasta topped with a little extra grated parmesan and (optional) some chopped parsley.
Now stand back and admire that gorgeous dish of pasta. Isn’t she lovely? Let’s zoom in a little…
Enjoy!!
These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.
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Creamy Pesto Pasta with Prosciutto & Peas
Ingredients
- 8 Oz Ditalini Pasta
- 1/2 Tbsp Olive Oil
- 1/2 Cup Sweet Onion, diced
- 4 Oz Citterio Prosciutto Cubetti
- 1 Cup Heavy Cream
- 1/2 Cup Grated Parmesan Cheese + more for serving
- 2 Tbsp Basil Pesto
- 1 Cup Frozen Peas
- Chopped Parsley, for garnish (optional)
Instructions
- While preparing the “sauce” portion of this recipe, bring a pot of water to boil and cook the ditalini pasta until al dente. Reserve some of the starchy pasta water.In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 2 minutes.
- Add the prosciutto and cook until golden and slightly crisp, about 5 minutes. Add the heavy cream and lower the heat to medium-low. Cook, stirring occasionally, until the cream has slightly reduced and thickened a little.
- Add the grated parmesan cheese and stir to incorporate. Then add the pesto and stir.
- Add the cooked pasta and the frozen peas to the skillet and gently stir to coat the pasta. Let the pasta cook in the sauce for a few minutes until the peas have cooked. If you need to loosen the sauce a little, add some of the starchy pasta water (one tablespoon at a time) until you reach your desired thickness.
- Remove the pasta from the heat. Divide the pasta into bowls and top with a little extra grated parmesan and (optional) some chopped parsley. Enjoy!
If you’d like to check out what other delicious products that Citterio has to offer, click HERE
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
Looking for other yummy pasta recipes? Check these out 👇🏻
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.