Barilla® Gemelli

with Parmigian Cream Sauce, Prosciutto & Peas

  • 560
  • 46.0G
  • 17.0G
  • 34.0G
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Gemelli
  • 1/4 cup Unsalted Butter
  • 4 ounces Prosciutto, Cut Into Strips
  • 1 Small Roasted Red Pepper, Peeled, Seeded, Chopped
  • 2 cups Heavy Cream
  • 3/4 cup Frozen Pea, Thawed
  • 1 cup Parmigiano-Reggiano Cheese, Freshly Grated


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Melt butter in a medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn. Render prosciutto until crispy, set aside.
  3. 3
    Add red pepper; cook 1 additional minute, stirring frequently.
  4. 4
    Stir in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by 2/3, stirring frequently.
  5. 5
    Cook Gemelli according to package directions; drain and return to pot. 

  6. 6
    Toss pasta with sauce until the pasta is coated. Season to taste with salt and pepper. Gently toss with cheese.

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