Introducing Pasta Quattro P’s, a delightful blend of Parmesan cheese, Panna (cream), Prosciutto (ham), and Piselli (peas).
This recipe offers a versatile summer variant ideal for serving lukewarm or cold the next day—surprisingly refreshing! Of course, it’s equally delicious served warm, perfect for those who can’t wait to dig in.
Difficulty: Medium
Preparation time: 45 min
Serving: About 4 servings
Ingredients (You need the following ingredients for 4 servings):
- 400 g of Pasta Armando Penne
- 150 g of Thick sliced cooked ham cut into cubes
- 200 g of Fresh or frozen peas depending on the season
- 200 g of Cream
- Grated Parmigiano Reggiano Parmesan cheese
- Salt
- Pepper (optional)
Preparation:
- Fill a large pan with water to cook the pasta. Add salt when it begins to boil and then add the peas. Cook them for around ten minutes.
- Meanwhile, in a large frying pan, lightly brown the cooked ham in a splash of olive oil and then add the cream and allow to cook for a few minutes. Add some of the Parmigiano Reggiano, mix and remove from the heat.
- Add the pasta to the peas and cook together.
- Drain the pasta al dente and the peas and add these to the sauce.
- Mix well and serve hot, lukewarm or cold the following day.