Pappardelle with Prosciutto and Peas is a simple Northern Italian recipe that’s usually made with either pappardelle or tagliatelle pasta. The light sauce is made with 4 ingredients including some grated cheese and pasta water to create a delightfully satisfying and mouth-watering dish! An easy dinner for the whole family to enjoy.
Any night can be a pasta night with our recipe for Pappardelle with Prosciutto and Peas. It is perfect when you need to make dinner in a hurry.
This pappardelle dish is very light and flavorful. It offers some veggies, protein, and carbs, all in one dish.
The light sauce is created with the pasta water and grated cheese which melts the cheese into a light creamy sauce.
It is a great meal that costs under 20 dollars to feed a family of 4 or more.
What is pappardelle?
Pappardelle pasta is a wider noodle than spaghetti, linguine, or tagliatelle and it is made with mostly egg yolks, creating a very lightweight, and homemade taste in the noodle. And it works with almost any sauce you serve it with.
You may enjoy our vegetable bolognese with pappardelle, it is exquisite and a very impressive dish.
Ingredients needed for this recipe…
- package of pappardelle pasta
- one small onion
- frozen peas
- salted butter
- package of sliced prosciutto
- grated parmesan cheese
How to Make Pappardelle with Prosciutto and Peas?
A. Prepare the Veggies:
- Finely dice or mince one small onion. I prefer to use a mini chopper to do this. It’s quick and convenient, not to mention it doesn’t allow time for my eyes to tear.
2. Then measure 1 cup of baby or petite peas, and set it aside.
3. And chop the prosciutto.
B. Cook in a Skillet:
- Saute the minced onion with olive oil and some butter in an ex-large skillet, until softened.
- Toss in the frozen peas and season with salt, and cayenne pepper and simmer on low heat for a few minutes.
3. Stir in chopped prosciutto, and cook for about 2 minutes.
4. Toss in the remaining butter. When the butter completely melts, stir the mixture to combine. Turn off the heat.
C. Boil the Pappardelle:
- Meanwhile, cook the pappardelle pasta in a pot of boiling water. Toss 2 teaspoons of salt into the boiling water. Cook the pappardelle until it is very al-dente.
2. Use a spaghetti spoon or tongs to transfer the pappardelle into the skillet with prosciutto and peas.
D. Combine to Make the Sauce:
- Add in the pasta water, and parmesan cheese.
- Use two large mixing spoons, or kitchen tongs to toss the mixture until well combined and the cheese melts.
- Serve on plates and serve with additional grated parmesan cheese at the table.
Tips for Success…
- It’s best to undercook the pasta by 2 minutes. Simply because the pasta will continue to cook while you are tossing the mixture in the skillet with some pasta water.
- Use an ex-large skillet, a 12-inch skillet will suffice.
- Chop the prosciutto into small pieces. You may find packages of already-chopped prosciutto in the deli section of local supermarkets.
- Serve pappardelle with prosciutto and peas with extra grated parmesan cheese at the table for more flavor.
- Pappardelle or tagliatelle will expand while cooking, and therefore, 1/2 package will yield 4 to 6 servings.
- Also, in the end, you can add some fresh cracked black pepper to this recipe and to your preference. I did not, because I can no longer use “black pepper” in my recipes since my husband is now allergic to it.
Pappardelle with Prosciutto and Peas is a delicious dish and worth making! Your family will love you for it. It won’t disappoint… try it.
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Additional “pasta skillet recipes” for dinners in a hurry…
- Tuscan Creamy Chicken Pasta (+Video)
- 4 Tbsp. extra virgin olive oil
- 8 Tbsp. ( 1/2 cup) ( 113.4grams) of salted butter - divided
- 1 small onion - finely minced
- 1 cup (140grams) of frozen baby peas
- 5.5 ounces (150grams) sliced prosciutto - chopped
- 1/4 tsp. salt
- dash of cayenne pepper
- 1/2 pound (275grams) pappardelle pasta
- 1 cup ( 89.9grams) grated parmesan cheese
- 1 cup of the pasta water
- Optional: fresh cracked black pepper, taste
- In an ex-large deep skillet, heat olive oil with 2 tablespoons of butter on low heat. Toss in the minced onion and saute until translucent and softened about 3 minutes.
- Add in the frozen peas, 1/4 teaspoon of salt, and cayenne pepper. Stir to combine. Simmer on low heat for about 4 minutes.
- Add chopped prosciutto and cook for about 2 minutes, stirring occasionally.
- Toss in the remaining butter and once the butter fully melts, stir to combine and turn off the heat.
- Meanwhile, boil the pappardelle pasta in a large saucepot. Toss 2 teaspoons of salt into the boiling water. And cook the pasta until very tender to the bite.
- When pappardelle is ready, turn off the heat. Transfer the pasta to the skillet. Add in the salted water from the pot. Scatter with grated parmesan cheese on top. Use two large forks or kitchen tongs to toss the mixture until well combined.
- Serve in large dinner plates, with extra grated parmesan cheese at the tables.
- Serves 4 to 6
Yield:4 to 6 servings
Serving Size:1 serving
Amount Per Serving: Calories: 420Total Fat: 27gCarbohydrates: 34gFiber: 2.8gSugar: 2.6gProtein: 11.8g
That’s it. If you try our recipe for pappardelle with prosciutto and peas, let us know and leave a comment below! We’d love to hear from you.
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Happy Cooking! 🙂
thanks for stopping by!
xo anna and liz