Pasta Sauce With Mortadella And Green Peas
Creamy pasta with mortadella, green peas, and a medley of vegetables, offering rich flavors and textures perfect for a hearty, satisfying meal for vegetable lovers and meat enthusiasts.
Ingredients
- 2 Tbsp. butter ⓘ
- 1/4 c. olive oil
- 1/4 c. slivered Prosciutto
- 1/2 lb. asparagus tips and chopped stems
- 1/2 lb. sliced mushrooms ⓘ
- 1 carrot, thinly sliced ⓘ
- 1 zucchini, sliced
- 1/2 c. chopped onions ⓘ
- 1 pkg. frozen tiny peas ⓘ
- salt and pepper
- 1/2 lb. mortadella, cut into strips ⓘ
- 1 c. heavy cream or evaporated milk ⓘ
- 1 c. Mozzarella cheese ⓘ
- 1/2 c. Parmesan cheese ⓘ
- dash of grated lemon zest ⓘ
- chopped parsley ⓘ
- 1/2 lb. sliced mushrooms ⓘ
- 1 carrot, thinly sliced (use a potato peeler) ⓘ
- 1 zucchini, sliced ⓘ
- 3 to 4 green onions, sliced ⓘ
- 1 pkg. frozen tiny peas ⓘ
Instructions
- Melt the butter and heat the olive oil in a large saucepan.
- Add prosciutto, asparagus tips and stems, sliced mushrooms, thinly sliced carrot, and sliced zucchini.
- Stir and cover; cook over moderate heat for 5 minutes.
- Add chopped onions, frozen peas, salt, and pepper.
- Increase heat until mixture boils, then reduce to simmer and cook, covered, for another 4 to 5 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente.
- Pour the vegetable mixture over the hot cooked pasta and mix gently.
- Sprinkle with chopped parsley and grated cheese before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while sautéing the vegetables. If you can't find mortadella, prosciutto or pancetta can work as substitutes. To add a bit of heat, sprinkle in some red pepper flakes. This pasta sauce pairs beautifully with Fettucini Italiano, enhancing the dish's overall taste.
Serving Suggestions
Serve this pasta sauce with a side of garlic bread or a fresh mixed greens salad for a complete meal. A light white wine, such as Pinot Grigio, complements the dish well. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta on the stovetop over low heat, adding a splash of cream or water to loosen the sauce as needed. Avoid microwaving, as it can make the pasta gummy.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Sauce With Mortadella And Green Peas contains roughly 1255 calories, with 26g protein, 67g carbohydrates, and 102g fat. It is an excellent source of vitamin A (278% of the Daily Value), vitamin D (71% of the Daily Value), and dietary fiber (65% of the Daily Value). Note that it is relatively high in sodium, at 2560mg per serving (111% 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 use fresh peas instead of frozen?
Yes, fresh peas can be used instead of frozen peas. Just blanch them for a couple of minutes in boiling water before adding to the sauce to ensure they remain tender and vibrant. This substitution can enhance the freshness of the dish.
What type of pasta works best with this sauce?
Any pasta can work, but shapes that hold sauce well, like penne or fettuccine, are ideal. Fettuccini Italiano is a great choice, as its wider surface area allows for better sauce adherence. Choose your favorite pasta type to suit your taste.
Can I make this sauce ahead of time?
Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just reheat gently before serving. This can actually enhance the flavors as they meld together. Pair it with freshly cooked pasta for the best texture.
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).