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Creamy Pesto Pasta with Prosciutto & Peas

Creamy, dreamy, and delicious. This Creamy Pesto Pasta with Prosciutto & Peas recipe will win over your heart and your stomach! On your table in 25 minutes!
Prep Time5 minutes
Cook Time20 minutes
Servings: 6 People
Author: Maggie @ Cupcakes and Sarcasm

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!