Campanalle Pasta with Prosciutto and Peas
Fun, authentic, tasty and colorful, this zesty pasta with prosciutto and peas dish is one that your beloved guests will be raving about for days on end.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at parmacrown.com.
Ingredients
- 12 ounces campanalle or trofie pasta
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 3/4 cup frozen green peas
- 3 ounces thick-cut Prosciutto di Parma, diced into 1/4-inch cubes
- 1/2 cup chicken broth
- 1/4 cup good-quality truffle oil
- 3/4 cup grated Parmigiano-Reggiano
- 1/2 cup chopped flat-leaf parsley
- Salt
- ground black pepper
- 4 slices Prosciutto di Parma
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