Prosciutto Pasta with Peas and Parmesan Cheese - simple and quick recipe, only 30 minutes from start to finish. This easy, delicious, and very Italian pasta makes a perfect weeknight dinner!
How to make prosciutto pasta
The sauce for this prosciutto pasta recipe is made with just butter and shredded Parmesan cheese, no cream involved.
- First, cook the prosciutto a little bit in the butter to release some of its juiciness and saltiness. Add black pepper.
- Then, add cooked and drained penne pasta and green peas. (Note: Make sure to cook the pasta and the peas before you cook the prosciutto in butter.)
- Next, add shredded Parmesan cheese and stir everything to combine on medium heat. The cheese melts nicely around the butter and coats the pasta. The cheese should melt just fine with all the butter but if you find the pasta and the sauce too dry, just add a small amount of reserved pasta water, only about ¼ cup, on medium heat. But, really, you won't need to, most likely.
- This is what your prosciutto pasta should look like with all this melted cheese and butter:
What is prosciutto?
Prosciutto is an Italian cured ham. It is usually sliced very thinly. It has a buttery sweet and salty flavor that melts in your mouth. If you want to learn more about prosciutto, here are two really good articles to read: the Difference Between Bacon, Pancetta, and Prosciutto and What Is Prosciutto?
What are the best ways to eat prosciutto?
In Italy, it's usually served as an antipasto, alongside tomatoes, Mozzarella cheese, or Burrata cheese, or a melon. Italians love prosciutto in sandwiches. It's often used in pasta. It's also a popular topping on pizzas.
Prosciutto is really delicious in pasta. It's already so salty, you will likely not need to season your pasta with salt. When your prosciutto pasta with peas is ready, sprinkle it with shredded or grated Parmesan cheese.
- What pasta to use. Use any type of pasta you like. I find it easier to make this with short pasta, such as penne, bow-tie pasta (farfalle), or spiral pasta (fusilli).
- What cheese to use. Parmesan cheese is an obvious choice. You can also use Asiago cheese or Romano.
- What kind of peas to use. Use fresh green peas that are usually sold frozen. Do not use canned peas - those are quite different from what is needed in this pasta.
How to store and reheat it
- Fridge. Prosciutto pasta can be refrigerated in an airtight container for up to 4 days.
- Freezer. Freeze it in an airtight container for up to 2 months.
- How to reheat. Reheat this pasta in the microwave oven for 1 minute, and it's ready to go!
What to serve with it
- Bread. Serve Prosciutto pasta with a slice of warm Italian bread, garlic loaf, or olive bread.
- Add protein. Add grilled meat, such as chicken, pork, or steak to add protein to this meal and make it more substantial.
- Salad. Make a simple salad to add healthy veggies. Good choices are simple spinach salad with pine nuts or arugula salad with parmesan and lemon zest.
Other pasta recipes you might like
- Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
- Spicy Chicken Pasta with Bacon and Peas
- Chicken Bacon Zucchini Pasta
Prosciutto Pasta with Peas and Parmesan Cheese
- 8 oz pasta penne
- 1 cup green peas frozen
- 3 oz prosciutto
- 4 tablespoons butter
- ½ teaspoon black pepper ground or freshly cracked
- 1 cup Parmesan shredded
- ⅛ teaspoon salt to taste
- Cook pasta in boiling water until al dente. During the last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve ½ cup pasta water.
- Tear prosciutto into smaller pieces.
- In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
- To the skillet with butter and prosciutto add drained cooked pasta with peas. Sprinkle ¾ cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about ¼ cup) - but you might not need to.
- Season with salt, if needed. Serve immediately, topped with the remaining ¼ cup shredded Parmesan cheese
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I wanted to try something new, that wasn’t heavy, and used ingredients I had on hand. I only had 6 ounces of fusilli, but it worked out fine. I will definitely make this recipe again. It was easy, quick and delicious.
We thought this was flavorless
My husband requested something similar to this for tonight's dinner that I've made before, but I didn't have an actual recipe last time. This is the perfect accompaniment to our steamed king crab legs tonight. I've been saving a fabulously good parmesan wedge and just picked up some really nice prosciutto for a special occasion. You are so right in another comment where you indicate to shred the cheese fresh versus using pre-shredded - it always makes any meal better. I made this without the peas.
I've been following your page and using your recipes for about 2 1/2 months now (since I found out I actually like winter squashes and how healthy they are) and just about everything I've made has been fabulous. I have to now lower my limits on fat and cholesterol but I think I will be able to convert many of your recipes for my healthier diet going forward. Thank you so much for so many wonderful recipes!
Ronnie, your thoughtful comment truly made my day! 🙂 Reading encouraging comments like this means a lot to me, it motivates me to cook better, take better photos, and continuously improve at what I do. Thank you for taking the time to share this feedback. 🙂