There’s no better occasion than Mother’s Day to treat mom to a wonderful corzetti pasta dish. This recipe for corzetti pasta with peas and prosciutto is sure to spark joy on such a special occasion.
Ready in minutes, the result of this corzetti recipe is super creamy and flavorful. Peas and prosciutto are a classic pairing that never goes out of style, but if you don’t have peas, you can use asparagus or artichokes instead. Mom will sure appreciate this delicious pasta!
Corzetti Pasta with Peas and Prosciutto
- 250 gr fresh or frozen peas
- 100 gr prosciutto crudo
- parmigiano reggiano, grated
- 50 ml heavy whipping cream
- extra virgin olive oil
- salt and black pepper
Blanch the frozen peas in hot salted water for 2 minutes. Drain and toss in an ice bath.
Cover the bottom of a large pan with extra virgin olive oil, add the peas and cook for a couple minutes. Add the heavy whipping cream and continue cooking for another couple minutes, until the sauce thickens a little. Season with salt and pepper.
Heat a no-stick pan on medium heat, add the prosciutto (torn into small pieces) and cook until it becomes crunchy. Set aside.
In the meantime, prepare the corzetti pasta. Cook the pasta until al dente, drain and toss in the peas-and-heavy-cream sauce. Add the grated parmigiano reggiano and stir.
Divide among plates and top each portion with some prosciutto crudo. Serve immediately.