Linguini Con Piselli(Pasta With Peas)
Linguini Con Piselli combines tender pasta with sweet peas, creamy sauce, prosciutto, and fresh herbs, creating a flavorful dish perfect for a comforting yet elegant meal.
Ingredients
- 2 Tbsp. unsalted butter ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 large onion, finely chopped ⓘ
- 1/2 lb. Prosciutto, cut into thin julienne strips ⓘ
- 2 Tbsp. fresh chopped parsley ⓘ
- 2 tsp. dried basil or 2 Tbsp. fresh chopped basil ⓘ
- Pinch of nutmeg
- 1/2 tsp. freshly ground white pepper ⓘ
- 1/2 tsp. salt
- 1 c. strong chicken broth
- 1 c. heavy cream
- 20 oz. frozen tiny peas, thawed and drained ⓘ
- 3/4 to 1 c. freshly grated Parmesan cheese ⓘ
Instructions
- In a large skillet, heat butter and olive oil together.
- Add chopped onion and prosciutto and cook over medium heat until soft, about 5 to 7 minutes.
- Add chopped parsley, basil, nutmeg, salt, and white pepper. Stir to coat with butter and oil.
- Pour in chicken broth and cook until smooth and slightly reduced.
- Add heavy cream and cook until the sauce is slightly thickened.
- Meanwhile, cook linguini according to package instructions until al dente.
- Add thawed peas to the sauce and cook for 2-3 minutes until heated through.
- Drain pasta and toss with the sauce.
- Stir in grated Parmesan cheese and serve immediately.
Tips & Substitutions
For a richer flavor, try adding a splash of white wine after cooking the onion and prosciutto. If you don't have heavy cream, a mixture of half-and-half and a bit of butter can work as a substitute. Fresh peas can also be used in place of frozen for a fresher taste. Adjust the amount of Parmesan to your liking; it adds a delightful umami kick to the dish.
Serving Suggestions
Serve Linguini Con Piselli with a side salad or garlic bread for a complete meal. This dish pairs beautifully with Italian Wedding Soup(Low-Fat, Low Calorie) for a comforting dinner. Consider a light white wine, such as Pinot Grigio, to complement the flavors. Garnish with additional parsley or grated Parmesan for a beautiful presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to the pasta to prevent it from drying out. Gently reheat on the stovetop over low heat, stirring frequently until warmed through. Avoid microwaving if possible, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Linguini Con Piselli(Pasta With Peas) contains roughly 1794 calories, with 5g protein, 32g carbohydrates, and 188g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and vitamin A (30% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1505mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make Linguini Con Piselli vegetarian by omitting the prosciutto. Consider adding sautéed mushrooms for a savory depth and a touch of smoked paprika for added flavor. You can also enhance the dish with more vegetables like spinach or zucchini.
What can I substitute for Parmesan cheese?
If you don't have Parmesan cheese, Pecorino Romano is a great alternative, providing a similar salty flavor but with a bit more bite. Nutritional yeast can also be used for a dairy-free option, giving a cheesy taste without the calories. Adjust the quantity based on your taste preference.
How do I know when the pasta is al dente?
Pasta is considered al dente when it is cooked through but still has a slight firmness when bitten. Start checking it a couple of minutes before the package instructions suggest. The ideal texture should be tender but with a bit of resistance in the center, ensuring it holds up well when tossed with the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).