Creamy Pappardelle with Peas and Prosciutto

Spring eruption, in ya face!

There are four hundred billion versions of this out there. And yes, we need them all. It’s what spring is made of. These simple ingredients, all married up and in your mouth.

Let us peepeth?


I like pappardelle in this situation, because it’s drama. We take something as delicate as spring peas and vibrant mint and we give it attitude.

Really though, use what you dig.

And go with all that garlic please or I may just lose my mind on the lot of ya!

Cream would be brilliant, but milk works great.

We’re sautéing garlic. We want it fragrant and sliiiiiightly browned. Takes thirty seconds, so don’t take your eagle eye off it.

Then we add in the milk, bring to the lightest simmer and add the pasta. We don’t want the milk to boil, we just want a gentle simmer while the pasta gets tender over the next ten minutes. So keep the tongs in, keep stirring (no lid!), and keep calm. Or something.

And then look what we have.

Well hello.

I need to say, season it with salt as you go. Season the garlic, season the milk, once the pasta is tender, throw in another little pinch.

Then you’ll add the peas, let them warm through. Off the heat we’ll add lemon zest, the juice, plenty of parmesan, tucked-in prosciutto, and fresh mint leaves. It’s truly as simple as it gets.

The lemon is vibrant, the prosciutto salty, the parmesan nutty, the peas earthy, the pasta perfect.

A good crack of black pepper is never a bad idea, either.

You guys, this is unhinged-delish. Please make it.

Tomorrow! Tonight! Now?

Creamy Pappardelle with Peas and Prosciutto
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  • 10-12 oz pappardelle pasta
  • 1 cup frozen peas, semi thawed.
  • 3 oz prosciutto, torn (you might not use all of this.)
  • 2 1/2 cups milk
  • 5 cloves garlic, minced
  • 1 lemon, zested and juiced
  • Coarse salt
  • Fresh mint, as garnish


  1. Heat a couple Tbs olive oil in a wide skillet over medium heat. Add the garlic and sauté about 30 seconds, until fragrant. Add the milk and a good pinch of salt. Bring to a light simmer and add the pasta. Keeping the lid off and the heat on medium, stir the pasta with tongs until they become tender, five to ten minutes. Add the peas and simmer two more minutes, until the peas have warmed through.
  2. Off the heat, taste it. Add another good pinch of salt, along with the lemon zest and juice. Tuck in the prosciutto here and there, and top with parmesan cheese and mint leaves. Serve immediately!
  3. Serves four.

Like, this is spring.

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