Diane Morrisey Recipes: Creamy Pappardelle with Crispy Prosciutto and Peas
Diane Morrisey Recipes: Creamy Pappardelle with Crispy Prosciutto & Peas
Craving restaurant-quality comfort food without the fuss? Recipe developer Diane Morrisey has the answer. Her luscious pasta delivers pure indulgence in just 30 minutes. Wide ribbons of pappardelle get tossed in a silky Parmesan cream sauce brightened with fresh lemon zest, while sweet peas add pops of color and flavor. The secret star? Crispy prosciutto that shatters into salty, savory bits with every bite. It’s the kind of dish that makes weeknight cooking feel special—elegant enough for company, yet simple enough for a cozy Tuesday dinner. One taste and you’ll wonder why you ever ordered takeout.
Ingredients
- 1 Tbs. plus 2 tsp. olive oil
- 3 oz. thinly sliced prosciutto
- 1/2 yellow onion, chopped
- 1 garlic clove, finely chopped
- Kosher salt
- 1 (8.8-oz.) package pappardelle
- 1 1/2 cups frozen peas, thawed
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
- Finely grated zest of 1 lemon
- Freshly ground black pepper
- 2 Tbs. finely chopped fresh parsley
Instructions
PrintHeat 1 tsp. oil in large nonstick skillet over medium-high. In batches, if necessary, add prosciutto and cook, turning once, until curled and crispy, about 4 min. Transfer to paper towels to drain and cool, then crumble. Return skillet to medium heat. Add 1 Tbs. oil, onion and garlic and cook, stirring often, until tender, about 4 min. Remove from heat.
Bring large pot of salted water to boil over high. Add pappardelle and cook until al dente according to package directions, stirring occasionally. Scoop out and reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Drizzle and toss with remaining tsp. oil and cover to keep warm.
Add peas and 1/4 cup reserved pasta water to onion mixture and bring to a boil over high heat. Reduce heat to medium and cook until peas are heated through, about 1 min. Stir in cream, Parmigiano and lemon zest and bring to boil over high. Boil until slightly reduced, about 2 min. Season with salt and pepper. Reduce heat to very low. Add pappardelle and parsley and toss just to coat—do not overcook. If you like a thinner sauce, mix in as much remaining pasta water as you wish. Serve pasta in bowls, top with crumbled prosciutto and parsley. Pass more Parmigiano at the table.
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
