Fusilli with Prosciutto and Peas
Indulge in the creamy, savory goodness of Fusilli with Prosciutto and Peas, a delightful one-pan pasta dish that's as simple to prepare as it is satisfying. Tender fusilli pasta is tossed in a luscious Parmesan cream sauce, highlighted by the smoky richness of prosciutto and the bright sweetness of peas. Aromatic garlic and sautéed onions build the flavorful base, while a touch of butter and olive oil add luxurious depth. Ready in just 30 minutes, this meal is perfect for busy weeknights or cozy dinners alike. Finish it off with a sprinkle of fresh parsley for a pop of color and serve it piping hot for an elegant yet comforting dish your family will love. Keywords: Fusilli recipe, prosciutto pasta, creamy pasta with peas, easy pasta dinner, Parmesan cream sauce.
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Recipe Information
Ingredients
- 400 g fusilli pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 100 g prosciutto, thinly sliced and chopped
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, and set the pasta aside.
In a large skillet, heat the olive oil and unsalted butter over medium heat until melted.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute, ensuring it does not burn.
Add the chopped prosciutto to the skillet and cook for 2-3 minutes until slightly crisp.
Stir in the frozen peas and cook for another 2 minutes until heated through.
Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 2-3 minutes.
Gradually stir in the grated Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Season the sauce with salt and black pepper, adjusting to taste.
Add the cooked fusilli pasta to the skillet and toss to coat evenly in the sauce.
Remove from heat and garnish with freshly chopped parsley, if desired.
Serve immediately and enjoy your Fusilli with Prosciutto and Peas!
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 323.4 g | 118% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 21.3 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
