Prosciutto and pea pasta

No need to spend hours to satisfy the family for dinner, this cheesy pasta delights with pieces of prosciutto and takes less than 30 minutes to make.

  • 15 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print


Prosciutto and pea pasta
  • 375 gram curly pasta (or other short pasta)
  • 1 teaspoon cornflour
  • 300 millilitre cream
  • 20 gram butter
  • 8 slice (120g) prosciutto, chopped coarsely
  • 3/4 cup (90g) frozen peas, thawed
  • 1 cup (80g) finely grated parmesan cheese
  • salt and freshly ground black pepper


Prosciutto and pea pasta
  • 1
    Cook the pasta in a large saucepan of boiling, salted water until just tender; drain. Return to pan.
  • 2
    In a small bowl, blend the cornflour and a little of the cream until smooth; stir in the remaining cream.
  • 3
    Heat butter in a large frying pan, cook prosciutto until browned lightly. Add cream mixture, peas and half the cheese, cook, stirring, until the sauce boils and thickens slightly.
  • 4
    Toss the sauce through hot pasta, season to taste with salt and pepper.
  • 5
    Transfer pasta mixture to a greased 2-litre (8-cup) ovenproof dish; sprinkle with remaining parmesan. Place dish under a preheated grill until browned lightly.


Not suitable to freeze. Suitable to microwave.

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