Rigatoni with ham, peas and cream
Rigatoni with ham, peas and cream
20 minutes total
A creamy blend of fresh peas, savory prosciutto and Parmigiano coats every bite of rigatoni in this quick, comforting and flavorful pasta dish
Ingredients
Serves 4
| 11.5 oz | Barilla Rigatoni |
| 2.5 tbsp | Extra Virgin Olive Oil |
| ½ | Onion, Finely Chopped |
| 8 oz | Prosciutto di Parma, Cut in Strips |
| 5.5 tbsp | Dry White Wine |
| 9 oz | Peas |
| 8.5 fl oz | Stock |
| 8.5 fl oz | Fresh Cream |
| to taste | Salt and Pepper |
| 2.8 oz | Parmigiano Reggiano Cheese |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Put a pot of water to boil; cook the pasta following the instructions on the pack.
Step 2
In the meantime, in a pan cook the onion for 4-5 minutes on medium heat, making sure that it does not brown. Add the prosciutto, cook for a couple of minutes, let the white wine evaporate and reduce to a half. Add the stock and the peas, and boil for 3 minutes on high heat, add the cream, salt and pepper and bring to boil again.
Step 3
Drain the pasta al dente and toss and coat in the pan with the sauce. Switch off and finish with grated Parmigiano Reggiano.