Pasta prosciutto e piselli

Creamy penne with prosciutto cotto and peas

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Pasta Prosciutto e Piselli (Creamy Pasta With Prosciutto Cotto and Peas)

This dish hails from Parma, where pantries are often stocked with prosciutto, panna da cucina ("cooking cream"), and Parmigiano-Reggiano. Should you wish to stock your pantry in this way, then all you'll need are some peas from the freezer to make this sweet, salty, creamy bowl of pasta prosciutto e piselli in no time. It's as classic and crowd-pleasing as American mac & cheese, just much, much better. Get the recipe →

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