Tagliatelle al Prosciutto e Piselli | Tagliatelle with Prosciutto and Peas

I love the sweetness of the peas combined with the saltiness of the prosciutto in this light and flavorful pasta. Be sure to reserve a few tablespoons of pasta water before draining the pasta. It helps emulsify the Parmesan cheese and fat rendered from the prosciutto into an almost alfredo sauce without the extra calories of cream. I recommend trying an Italian sparkler from Le Marche, Centanni Passerina Charmat, with this lovely pasta dish.

Receipt Date: September 15, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 cup Organic Frozen Peas

1/2 cup Prosciutto, chopped

1 Shallot, chopped

1/4 cup Parmesan Cheese, grated

2 tablespoons EVOO

Splash of White Wine

Pinch of Sea Salt and Pepper

1 pound Tagliatelle Pasta


Bring a large pot of water to a boil, add a pinch of sea salt, and the Tagliatelle. Cook as directed until al dente, reserving a few tablespoons of pasta water. In the meantime, add the Evoo to a  saute pan over medium heat. Toss in the prosciutto, peas, and shallots and stir. Add a splash of white wine, cooking until shallots turn golden, and the peas are cooked. Gently stir in the Parmesan cheese. Add the reserved pasta water, mixing well to emulsify. Add the pasta directly into the pan. Toss with the sauce to  coat evenly Serve immediately.

Amy’s Favorite Pairing


$34.00 750 ml

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