GLOBAL-1a7ff63b-6680-4833-8f50-e3fb513a5986

Rigatoni with ham, peas and cream

Name: Rigatoni with ham, peas and cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 11.5 oz Barilla Rigatoni; 2.5 tbsp Extra Virgin Olive Oil; ½ Onion, Finely Chopped; 8 oz Prosciutto di Parma, Cut in Strips; 5.5 tbsp Dry White Wine; 9 oz Peas; 8.5 fl oz Stock; 8.5 fl oz Fresh Cream; to taste Salt and Pepper; 2.8 oz Parmigiano Reggiano Cheese

20 minutes

A creamy blend of fresh peas, savory prosciutto and Parmigiano coats every bite of rigatoni in this quick, comforting and flavorful pasta dish

Ingredients

4 servings

11.5 ozBarilla Rigatoni

2.5 tbspExtra Virgin Olive Oil

½Onion, Finely Chopped

8 ozProsciutto di Parma, Cut in Strips

5.5 tbspDry White Wine

9 ozPeas

8.5 fl ozStock

8.5 fl ozFresh Cream

to tasteSalt and Pepper

2.8 ozParmigiano Reggiano Cheese

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Put a pot of water to boil; cook the pasta following the instructions on the pack.

Step 2

In the meantime, in a pan cook the onion for 4-5 minutes on medium heat, making sure that it does not brown. Add the prosciutto, cook for a couple of minutes, let the white wine evaporate and reduce to a half. Add the stock and the peas, and boil for 3 minutes on high heat, add the cream, salt and pepper and bring to boil again.

Step 3

Drain the pasta al dente and toss and coat in the pan with the sauce. Switch off and finish with grated Parmigiano Reggiano.