Gemelli with Prosciutto and Peas

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Cocktail hour can get a little too buzzed without a substantial snack. This pasta bowl is so easy, you could disappear into the kitchen and come back with forks before your bestie finishes her story. We especially love Chef Kate Romane's pop of spring peas — inspiring us all to go "Ooo!" when served.


Gemelli with Prosciutto and Peas

Recipe by Kate Romane, Black Radish Kitchen

  • 8 slices prosciutto

  • 1 tablespoon butter

  • 2 1/2 cup heavy cream

  • 1 pinch nutmeg

  • 1 pound Gemelli pasta

  • 1 1/2 cup English peas (quick blanched in salted water)

  • 1/2 cup grated Parmesan

  • Fresh ground pepper

  • 1/2 cup of chopped fresh parsley


Sauté the prosciutto with butter for 5 minutes, or until prosciutto starts to release into the butter. Add heavy cream and small pinch of nutmeg (a little goes a really long way). Bring cream to a slow boil, stirring occasionally. Reduce until cream starts to thicken. Turn off heat, and set aside.

In another pot, boil water. Add salt. Boil pasta al dente. Strain.

Toss hot pasta with cream sauce and peas. Top with cracked pepper, Parmesan, and chopped parsley.

 

Photography by ADAM MILLIRON // Styling by ANA KELLY