Gluten Free Elbows in Creamy Peas and Prosciutto Sauce

Barilla Gluten Free Elbow Pasta

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Barilla Gluten Free Elbows Pasta

  • Prep
  • Cook
  • Skill

  • 566
  • 31g
    Total Fat
  • 53g
    Total Carbohydrate
  • 16g
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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Elbows
  • ½ yellow onion peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 1 cup prosciutto julienne
  • ½ cup sherry wine
  • 1 cup chicken broth
  • 1 cup peas frozen
  • 1 cup heavy cream
  • ½ cup parmigiano reggiano cheese grated
  • salt and black pepper to taste


  • Bring a large pot of water to a boil, season with salt.
  • Sauté onion with olive oil in a large skillet over medium heat, until translucent, about 5 minutes.
  • Add prosciutto, cook for 1 minute then add wine and reduce well.
  • Add broth, peas, salt and black pepper; bring to a boil.
  • Add heavy cream and bring to a simmer.
  • Cook pasta according to the package directions.
  • Drain pasta and toss with sauce in a large mixing bowl.
  • Top with cheese before serving.
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