This delicious meal is an underrated rolled Italian fresh pasta. While this is often eaten as an oven baked casserole, in this recipe we present a tasty variation.
In a large 12 inch skillet add the cream and and cook over medium heat until reduced by half, about 5 minutes and then turn off the heat. Add the Parmigiano Reggiano and season with salt and pepper.. Stir and set aside.
Bring a large pot of salted water to a boil.
Add the pasta and the peas together and boil until the pasta is al dente (which means still firm but not hard and definitely not mushy).
Drain pasta and peas and set aside 1/2 cup of the pasta water to use later.
Add the pasta and peas to the cream mixture and cook on medium heat until it coats the pasta (about 2 minutes), occasionally stirring with a wooden spoon.
Fold in the prosciutto and mint (if desired, mint is optional).
Add some of the pasta water you set aside (if necessary) if the sauce is too dense.
Serve hot topped with some additional grated Parmigiano Reggiano cheese.
Notes
Garganelli pasta cooking time
Fresh homemade garganelli will be ready in just 3-4 minutes. Dry garganelli will take about 7-8 minutes, but read the instructions on the packaging as cooking times can vary.