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Creamy Pea and Prosciutto Fettuccine

creamy pea and prosciutto fettuccine - featured image
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A quick and easy creamy pasta dish featuring sweet peas, salty prosciutto, and fresh basil, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine pasta, dried or fresh
  • 6 ounces (170 grams) prosciutto, thinly sliced and roughly chopped
  • 1 ½ cups (225 grams) peas, fresh or frozen
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup (10 grams) fresh basil leaves, chopped (reserve some whole leaves for garnish)
  • 2 tablespoons olive oil, extra virgin
  • Lemon zest from ½ lemon (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of fettuccine and cook according to package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking.
  2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 6 ounces (170 grams) of chopped prosciutto and cook for 3-4 minutes, stirring occasionally, until slightly crisp and fragrant. Watch closely to avoid burning.
  3. Add 2 cloves of minced garlic to the pan with prosciutto. Sauté for 30 seconds until fragrant but not browned.
  4. Pour in 1 cup (240 ml) of heavy cream and stir to combine. Bring to a gentle simmer and cook for 3-4 minutes, allowing the cream to thicken slightly.
  5. Stir in 1 ½ cups (225 grams) of peas (fresh or frozen). Let them cook in the sauce for 2-3 minutes until tender and heated through.
  6. Drain the pasta, reserving about ½ cup (120 ml) of pasta water.
  7. Add the pasta directly to the skillet with the creamy sauce. Toss gently to coat, adding reserved pasta water a tablespoon at a time if the sauce feels too thick.
  8. Remove from heat and stir in ½ cup (50 grams) freshly grated Parmesan and ¼ cup (10 grams) chopped fresh basil. Season with salt and freshly ground black pepper to taste.
  9. If using, grate lemon zest from half a lemon over the pasta. Toss again for a bright finish.
  10. Serve immediately, garnished with whole basil leaves and extra Parmesan.

Notes

Do not overcook peas; they should remain tender-crisp. Crisp prosciutto gently over medium heat to avoid burning. Reserve pasta water to loosen sauce if needed. Use freshly grated Parmesan for best melting and flavor. Add basil at the end to preserve its fresh flavor and color. If sauce thickens too much, add a splash of cream or milk. For gluten-free, use gluten-free pasta; for dairy-free, substitute cream and Parmesan with coconut or cashew cream and nutritional yeast.

Nutrition

Keywords: creamy pasta, pea pasta, prosciutto pasta, fettuccine recipe, easy dinner, basil pasta, quick pasta recipe

Find it online: https://flurpchef.com/creamy-pea-and-prosciutto-fettuccine-recipe-easy-homemade-fresh-basil-pasta/