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Pasta and Peas

4.0 by 4 people
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  • Makes: 4 servings
  • Serving Size: 2/3 to 1 cup macaroni
  • Yields: 4 cups
  • Start to Finish: 30 mins

Pasta and Peas



  1. Cook pasta according to package directions, adding 1 cup peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.
  2. Meanwhile, in a blender or food processor, combine the remaining peas,* the basil, shallot, 2 tablespoons of the Parmesan cheese, the salt, and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.
  3. In a large skillet heat butter over medium heat. Add prosciutto and cook for 2 to 3 minutes or until crispy. Remove to paper towels; drain. Cut prosciutto into strips; set aside. Add cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Toss gently until heated through. Top mixture with prosciutto strips, the remaining Parmesan cheese, and, if desired, the baby salad greens.

From the Test Kitchen


If using fresh peas, blanch them in boiling water for 2 minutes before processing.

Nutrition Facts (Pasta and Peas)

    Per serving:
  • 298 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 47 mg chol.,
  • 599 mg sodium,
  • 33 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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