Total Time
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition


  1. Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
  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. Add the penne and the peas and mix well. Season to taste with salt and pepper.
  4. Serve with more parmesan cheese.


Most Helpful

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.

BonnieZ July 13, 2006

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