One Pot Prosciutto, Peas, and Mozzarella Orecchiette

5 from 1 vote

One Pot Prosciutto, Peas, and Mozzarella Orecchiette

There are few things better than crispy prosciutto in my opinion. Especially when it's sprinkled on top of a creamy one pot pasta!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: 30 Minutes or Less, One Pot, Pasta, Peas, Prosciutto

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

2 teaspoon Extra Virgin Olive Oil
2 oz Prosciutto
4 cloves Garlic minced
1 teaspoon Red Pepper Flakes adjust to taste
8 oz Orecchiette Pasta uncooked
3 cups Chicken Broth
1/2 cup Peas the peas will thaw quickly once added to the pan if frozen
2 oz Cream Cheese
Kosher Salt & Black Pepper to taste
4 oz Fresh Mozzarella Cheese cut into cubes

US Customary - Metric

Instructions

In a large pot or Dutch Oven, heat the olive oil over medium heat. Lay down the strips of prosciutto and cook a few minutes a side or until crispy. Set prosciutto aside on a paper towel lined plate.
In the same pan, add the minced garlic and red pepper flakes. Cook for 1 minute, stirring often. Add the uncooked pasta and pour in the chicken broth. Bring to a boil and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Once most of the liquid is absorbed, pour in the peas. Add the cream cheese and stir well so the cream cheese is completely combined. Season to taste with salt and pepper.
Serve immediately. Crumble the pieces of crispy prosciutto on top. Also, add pieces of fresh mozzarella on top.

Video

@carolbeecooks
April One Pot Series: One Pot Crispy Prosciutto, Peas, and Mozzarella Orecchiette #pasta #onepot #pastatiktok
♬ Midnight Pretenders - Tomoko Aran

Nutrition