Garganelli Recipe
pasta quills, cream, peas, truffle butter, prosciutto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Sauce
In a large skillet over medium heat, melt the truffle butter. Add the prosciutto and cook until crispy, about 3-4 minutes.
- 3
Add Peas and Cream
Stir in the frozen peas and cook for another 2 minutes. Pour in the heavy cream and bring to a simmer.
- 4
Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Season and Serve
Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese.