The final word in Italian comfort food, Pasta with Prosciutto and Green Peas is hearty, delicious and easy to make.
Today I’m sharing with you another recipe from my childhood: Pasta with Italian Prosciutto and Green Peas. Oh man! This pasta brings me right to my birthplace in Bologna, when my mom wanted to cuddle us, but did not have much time. The best prosciutto for this recipe is the sweeter and softer parts. Because the ham is cooked, increasing its saltiness, I do not recommend you to add salt into the sauce.
Try on this dish with Penne, Garganelli or if you have more time, with fantastic homemade tagliatelle!Print
Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family. My passion for food stems from my curiosity, which has led me to travel around almost all continents (I still miss Oceania, but I hope to fill that gap soon!). During my trips I discovered the power of food. In my blog philosokitchen.com I write my recipes and my experiences around the world.