Pennette con panna, prosciutto e piselli

ham

🥗Healthier: turkey ham

💰Cheaper: chicken breast

Turkey ham is lower in fat, while chicken breast is a more economical protein option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive than parmesan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is a cost-effective butter substitute.

Boil water in a large pot and add salt.

Add farfalle pasta to boiling water and cook until al dente, about 10-12 minutes.

Drain the pasta and reserve some pasta water.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced ham to the skillet and cook until slightly browned, about 5 minutes.

Stir in peas and cook until heated through, about 2-3 minutes.

Add cooked farfalle to the skillet and toss to combine with the ham and peas.

If the mixture is dry, add reserved pasta water a little at a time until desired consistency is reached.

Stir in butter, lemon juice, and grated parmesan cheese until melted and creamy.

Season with black pepper and salt to taste.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens