Pasta with Green Peas and Prosciutto

This pasta with green peas and prosciutto combines tender pasta, sweet green peas and crisp prosciutto in a fragrant garlic butter sauce. Finished with thyme, lemon zest and a hint of smoked paprika, it delivers savoury depth with subtle brightness and gentle heat.

Hey folks — today I’m sharing a pasta that feels simple yet thoughtfully layered. While pea pasta with prosciutto often leans light and spring-like, this version adds warmth from smoked paprika and chipotle, creating a balanced dish that works year-round. So, let’s dive into this Pasta with Green Peas and Prosciutto.

Why You’ll Love This Pasta with Green Peas and Prosciutto

• Sweet and savoury contrast. Green peas add natural sweetness that balances the saltiness of prosciutto.
• Silky texture. Olive oil, butter and pasta water create a light, glossy coating.
• Layered flavour. Garlic, thyme and smoked paprika add warmth without overpowering.
• Quick yet elevated. It comes together easily but tastes intentional and refined.

Flavour and Texture Profile

This prosciutto and pea pasta focuses on balance. The garlic gently infuses the olive oil and butter, creating a savoury base. Meanwhile, frozen green peas warm quickly while keeping their sweetness and slight bite. Crisp-edged prosciutto provides depth and contrast, while thyme and lemon zest brighten the dish.

Smoked paprika adds subtle warmth, and a touch of chipotle introduces gentle heat. When you toss everything together with reserved pasta water, the sauce emulsifies into a silky, lightly glossy finish that coats each piece of pasta without feeling heavy.

Ingredients You’ll Need for Pasta with Green Peas and Prosciutto

To prepare this pea pasta with prosciutto, gather the following ingredients:

• Small-shape pasta. Short pasta such as fusilli, penne or shells holds the sauce beautifully.
• Olive oil and butter. Together they create depth and help form a silky sauce.
• Garlic. Adds aromatic warmth to the base.
• Frozen green peas. Naturally sweet and convenient; no need to thaw.
• Prosciutto. Finely sliced for crisp texture and savoury intensity.
• Fresh thyme. Adds gentle herbal fragrance.
• Lemon zest (optional). Brightens and balances richness.
• Smoked paprika and chipotle powder (optional). Introduce warmth and subtle heat.
• Salt. Use sparingly due to the saltiness of prosciutto.
• Shaved Parmesan or other hard cheese. Adds savoury finish.

Possible Additions and Variations

Although this pasta with peas and prosciutto is balanced as written, you can easily adapt it:

• Add a splash of white wine before the peas for extra depth.
• Stir in a spoonful of mascarpone for creamier texture.
• Substitute pancetta if prosciutto is unavailable.
• Add baby spinach for extra greenery.
• Increase lemon zest for a brighter profile.

How to Make Pasta with Green Peas and Prosciutto

Cook the pasta in generously salted boiling water until al dente, reserving about 1 cup of pasta water before draining.

Meanwhile, warm the olive oil and butter in a skillet over low to medium heat. Add the minced garlic and cook gently for 4–5 minutes, stirring frequently so it softens without browning. Stir in the prosciutto and cook for a few minutes until lightly crisp.

Add the frozen green peas directly to the pan along with thyme, lemon zest (if using), smoked paprika, chipotle powder and a small pinch of salt. Pour in a splash or two of reserved pasta water and cook for about 5 minutes, just until the peas are warmed through but still vibrant.

Finally, combine the drained pasta with the pea and prosciutto mixture. Add more reserved pasta water as needed and toss until the sauce lightly emulsifies and coats the pasta. Adjust seasoning and serve immediately with shaved Parmesan and extra thyme.

More Delicious Pasta Recipes

Are you looking for more fun recipes, like this pasta with green peas and prosciutto? Be sure to check more recipes below:

• Creamy Ham and Pea Pasta (Pasta alla Papalina)
• How to Make Cacio e Pepe: The Classic Roman Method
• How to Make Pasta alla Gricia: The Classic Roman Method
• Creamy Tomato Ham Pasta (Pasta al Baffo)
• How to Make Classic Spaghetti Carbonara
• Sicilian Pasta with Cauliflower, Anchovies, Raisins, and Pine Nuts

I’d love for you to try this Pasta with Green Peas and Prosciutto. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Green Pea Prosciutto Pasta

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Pasta and Gnocchi

Tender pasta with sweet green peas and savoury prosciutto, finished with garlic and thyme. Light, balanced and full of flavour.

Servings

3-4

servings

Prep time

10

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 200-22200–225 g small-shape pasta

• 1 1/2 tablespoons (22 ml) olive oil

• 1 tablespoon (15 g) butter

• 2-3 garlic cloves, minced

• 1 cup (150 g) frozen green peas (do not thaw)

• 70–100 g prosciutto, finely sliced

• 1 tbsp. fresh thyme

• 1/2 tbsp. lemon zest (optional)

• 1/2 tsp smoked paprika (optional)

• a pinch chipotle powder (optional)

• salt, to taste

• shaved parmesan or other hard cheese, for serving

Directions

• Cook the pasta in salted boiling water as instructed on the package, until al dente. Drain reserving about one cup of water.
• In the meantime, in a pan over low-medium heat combine the olive oil and butter and cook the garlic, stirring, 4-5 minutes.
• Add the prosciutto and cook few minutes, until lightly browned and crisp.
• Stir in the green peas, thyme, lemon zest (if using), smoked paprika, chipotle, and a pinch of salt. Keep in mind the saltiness of prosciutto. Add a splash or two of pasta water. Cook for about 5 minutes or so, just to warm through the green peas.
• Combine the cooked pasta with the green peas mixture. Add some of the reserved pasta water, as needed and mix to combine. Try and add more seasonings if necessary. Serve immediately sprinkled with some extra thyme and shaved parmesan. Enjoy!