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Best Easy Garganelli al Prosciutto e Piselli Recipe

Name: Best Easy Garganelli al Prosciutto e Piselli Recipe
Total time: 30 min
Yield: 325 g
Ingredients: garganelli pasta 12 oz; prosciutto 4 oz; fresh peas 1 cup; shallots 2 pieces; heavy cream 3 tbsp; parmigiano reggiano 0.5 cup; butter 2 tbsp; olive oil 1 tbsp; salt 0.25 tsp; black pepper 0.25 tsp; nutmeg 0.25 tsp

Hand-rolled pasta tubes with prosciutto and sweet peas in a light cream sauce. This mediterranean dish balances protein and fresh vegetables for a family dinner that feels effortlessly elegant.

Cook 30 min Difficulty NORMAL 490 kcal

#mediterranean #diabetic friendly

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Ingredients

Main ingredients

garganelli pasta 12 oz
prosciutto 4 oz
fresh peas 1 cup
shallots 2 pieces
heavy cream 3 tbsp
parmigiano reggiano 0.5 cup

Seasonings/Sauce

butter 2 tbsp
olive oil 1 tbsp
salt 0.25 tsp
black pepper 0.25 tsp
nutmeg 0.25 tsp

Nutrition summary

Carbohydrates 59 g 48%

Protein 18 g 15%

Fat 19 g 37%

Serving size 325g

Cooking steps

1

Bring a large pot of salted water to a boil and cook the garganelli pasta until al dente, about 6–8 minutes. Reserve ½ cup of pasta water before draining.
2

While the pasta cooks, heat the butter and olive oil in a wide skillet over medium heat. Add finely chopped shallots and sauté until translucent, about 3 minutes, being careful not to brown.
3

Add prosciutto to the skillet and cook gently for 1 minute to release flavor, stirring often. Then stir in the fresh peas, cooking for 2–3 minutes until bright green.
4

Reduce the heat to low. Pour in heavy cream, nutmeg, and half the Parmigiano Reggiano. Stir gently until the sauce lightly thickens, about 2 minutes.
5

Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water by tablespoons to achieve a silky, loose texture. Season with salt and black pepper, then remove from heat and finish with remaining Parmigiano Reggiano before serving.

Personalized Q&A

Q. What are the core ingredients that define Garganelli al Prosciutto e Piselli?

The key flavor foundations are garganelli pasta, prosciutto, and fresh peas. The pasta brings a delicate bite, the prosciutto infuses savory and salty notes, and the peas lend sweetness and freshness. The light cream sauce and Parmigiano Reggiano tie the elements together for the signature texture.

Q. What’s the most important heat control step in this recipe?

Gentle heat is essential when cooking the prosciutto and cream sauce. Sautéing the shallots and prosciutto over medium, then reducing to low for the cream, prevents burning the aromatics and curdling the sauce, ensuring both flavor and silky texture.

Q. How do I avoid mushy pasta or a greasy sauce?

Cook the pasta just to al dente and toss it immediately in the sauce with a splash of reserved pasta water. This helps the sauce cling and stay creamy without becoming greasy. Avoid overheating the cream and cheese; finish the dish over low or off heat for best texture.

Q. What’s the nutrition profile per serving?

Each serving supplies approximately 490 kcal, with 59g carbohydrates (48%), 18g protein (15%), and 19g fat (37%). This balanced profile supports Mediterranean dietary choices and is suitable for those seeking moderate carbs and quality protein at family meals.

Best Easy Garganelli al Prosciutto e Piselli Recipe

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