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    You are in: Home / Recipes / Penne With Peas and Prosciutto Recipe
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    Penne With Peas and Prosciutto

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    southern chef in louisiana's Note:

    Garden fresh peas make the difference in this pasta dish. If you can’t get fresh, frozen will be a good replacement.

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    Units: US | Metric


    1. 1
      Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
    2. 2
      in large skillet melt the butter and sauté the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend.
    3. 3
      Add the penne and the peas and mix well. Season to taste with salt and pepper.
    4. 4
      Serve with more parmesan cheese.

    Ratings & Reviews:

    • on July 13, 2006


      What a delicious pasta recipe, and it lends itself well to halving, which I did. I had the good fortune to pick up some fresh sweet peas at the farmers market and this recipe was just perfect to use them. For dietary restrictions, I did use 1 tsp of canola oil instead of the butter and fat free evaporated skim milk for the light cream with very good results. This was thoroughly enjoyed and I can only imagine how good it is with the full fat ingredients. Thank you Recipe Fairy for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Penne With Peas and Prosciutto

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.1
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 7.9 g
    Cholesterol 38.4 mg
    Sodium 232.5 mg
    Total Carbohydrate 104.0 g
    Dietary Fiber 16.7 g
    Sugars 5.2 g
    Protein 18.4 g

    The following items or measurements are not included:


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