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.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Garganelli Pasta
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Sauce
In a large skillet over medium heat, add truffle butter. Once melted, add the prosciutto and sauté until crispy, about 3-4 minutes. Stir in the frozen peas and cook until heated through.
- 3
Combine Pasta and Sauce
Add the cooked garganelli to the skillet with the prosciutto and peas. Pour in the heavy cream and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 4
Season and Serve
Season with salt and black pepper to taste. Serve hot, garnished with freshly grated Parmesan cheese.