Gemelli with Prosciutto and Peas

Cocktail hour can get a little too buzzy without a plate to share with a friend. This Gemelli with Prosciutto and Peas 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 green spring peas, a vibrant addition to the dish.

About Gemelli

Gemelli is a traditional Italian pasta with a unique shape and texture. The word “gemelli” translates to “twins” in Italian, which perfectly describes the pasta’s signature form. The twisted, spiral-y shape helps the pasta hold onto sauces more effectively, making it an ideal choice for a variety of dishes. Gemelli is versatile and works wonderfully in both light, fresh salads and rich, hearty pasta dishes. In recipes like this Gemelli with Prosciutto and Peas, the pasta’s shape is perfect for trapping bits of crispy prosciutto and sweet, tender peas. The beauty of gemelli lies not only in its shape but in how it elevates the simplest ingredients to create a delicious and comforting dish. Whether you’re making a quick weeknight dinner or entertaining guests, gemelli is a pasta that promises to shine in any recipe.

Gemelli with Prosciutto and Peas

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• Author: Kate Romane

Print Recipe

Ingredients

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• 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

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Instructions

1. Sauté the prosciutto with butter for 5 minutes, or until prosciutto starts to release into the butter.
2. Add heavy cream and small pinch of nutmeg (a little goes a really long way). Bring cream to a slow boil, stirring occasionally.
3. Reduce until cream starts to thicken. Turn off heat, and set aside.
4. In another pot, boil water. Add salt. Boil pasta al dente. Strain.
5. Toss hot pasta with cream sauce and peas. Top with cracked pepper, Parmesan, and chopped parsley.

Recipe by Kate Romane of Black Radish Kitchen
Styling by Ana Kelly
Photography by Adam Milliron

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