Gluten-Free Penne with Spring Peas, Prosciutto, and Cream Sauce

Clinton Kelly
Servings: 4
15 to 30 min

A tasty dish perfect for the whole family!

  • Ingredients
  • step-by-step directions
Gluten-Free Penne with Spring Peas, Prosciutto, and Cream Sauce
  • 1 and 1/2 cups fresh spring peas (shelled)
  • 1 pound gluten-free penne pasta
  • 3 tablespoons unsalted butter
  • 4 cloves garlic (peeled, minced)
  • 1 and 1/2 cups prosciutto (thinly cut into 1/4-inch strips lengthwise)
  • 3/4 cup heavy cream
  • 1/2 cup parmesan (freshly grated, plus more to taste)
  • 1/2 cup parsley (chopped, plus more to garnish)
  • Kosher salt and freshly ground pepper (to taste)
  • Line a plate with paper towels and set aside. Bring a large pot of salted water to a boil. Fill a medium bowl with cold water and ice and set aside.
  • Blanch the spring peas by placing them in the pot of boiling water for 1-2 minutes. Transfer to the ice bath and submerge to stop the cooking process. Remove to prepared plate to dry and set aside.
  • To the same pot of boiling water, add the penne and cook penne 1 minute less than package directions.
  • Heat a large heavy-bottomed saute pan over medium heat and melt butter. Add garlic and cook until fragrant, about 1 minute. Add the heavy cream and stir to combine. Allow to cook until the heavy cream has reduced slightly and is a sauce-like consistency, about 2-3 minutes. Stir in the blanched peas and prosciutto, and cook until warmed through, about 1 minute more. Drain pasta and add to pan, tossing to combine. Season with salt and pepper to taste. Add parmesan and parsley, and toss to combine. Serve immediately.
  • Tip: If your local market does not carry prosciutto, try this recipe with pancetta or bacon!
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