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Distinctly Delicious Recipes
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Campanalle Pasta with Prosciutto di Parma PDO and Peas
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Ingredients

12 ounces campanalle or trofie pasta
1 teaspoon salt
6 tablespoons unsalted butter
2 tablespoons finely chopped shallots
3/4 cup frozen green peas
3 ounces thick-cut Prosciutto di Parma PDO, diced into 1/4-inch cubes
1/2 cup chicken broth
1/4 cup good-quality truffle oil
3/4 cup grated Grana Padano PDO
1/2 cup chopped flat-leaf parsley
Salt and ground black pepper, to taste
4 slices Prosciutto di Parma

Directions

In a 1 quart pot, bring water and salt to a boil.  Cook pasta until almost al dente (9 minutes).  Drain pasta well reserving 1 cup of the cooking liquid; transfer pasta to a large bowl.

In a large skillet over medium-low heat, melt 2 tablespoons of the butter.  Add shallots, sautéing and stirring frequently, until translucent, about 3 minutes.  Add peas and diced Prosciutto di Parma PDO, stirring often, until prosciutto begins to brown, about 5 minutes.

Add cooked pasta, chicken broth, and 1/2 cup of reserved cooking liquid to the skillet.  Cook until the pasta is al dente and the liquid has reduced to coat the pasta.  Add the truffle oil and remaining 4 tablespoons butter; cook and stir until the butter has melted.  Add more reserved cooking liquid if the mixture seems dry.

Remove pasta from heat; stir in Grana Padano PDO cheese and parsley; add salt and pepper to taste.  Divide mixture among 4 pasta bowls; top each with a slice of Prosciutto di Parma PDO.  Serve warm.

Makes 4 serviings.

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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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