Recipe spotlight: Pappardelle with Prosciutto, Cream Sauce and Peas

Written by Joy Errico Seusing
My husband and I love pasta so I am always looking for new ways to mix it up. Sometimes I get sick of a tomato-based sauce and want something creamier. This recipe is the result of some trial and error, but I love the end product. Warning- it’s very filling!
Pappardelle with Prosciutto, Cream Sauce and Peas
Makes four (big) servings.
1 lb. pappardelle pasta
2 tablespoons butter
1 large onion, diced small
6 ounces prosciutto, torn into bite sized pieces
1 ¼ heavy cream
4 ounces goat cheese
8 ounces peas (you can use frozen if you don’t have fresh, just defrost them first)
¼-1/2 cup grated parmesan cheese
2 tbsp. salt (add more to taste)
1 tbsp. pepper (add more to taste)
Boil water for the pasta and cook according to the directions. In a separate sauté pan, add the butter and melt on medium heat. Once melted, turn up the heat and add prosciutto pieces. Cook for seven minutes. 
Add the diced onion and saute for five minutes. Add goat cheese, peas, heavy cream, salt and pepper. Turn the heat up to medium high heat until boiling. Once boiling, turn the heat down to low and cook for another five to seven minutes until it thickens. 
Be sure to stir frequently so the sauce doesn’t burn on the bottom of the pan. Drain the pasta and put in the sauté pan with the other ingredients and mix well. Add the parmesan cheese and more salt and pepper to taste. Enjoy! 
About the Author
Joy Errico Seusing lives in Needham with her husband and two young children. She is the Vice President for External Relations at Jumpstart, a national early education organization headquartered in Boston. In addition to being a happily busy working mom, Joy loves traveling to new places, reading on her Kindle, interior design, power yoga, and of course, cooking!  Joy is a monthly contributor for the Parent Talk blog so be sure to check back for new recipe ideas each month.


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