(NC) Perfect for sun-soaked afternoons and laid-back summer evenings, this pasta brings an easy elegance to any table. The delicate, ruffled folds of campanelle pasta cradle the natural sweetness of the peas, allowing each bite to deliver wonderful texture and flavour. This dish pairs well with cured prosciutto like Prosciutto di Parma PDO, prized for its authenticity and melt-in-your-mouth texture and sprinkled with Grana Padano PDO cheese to complete the dish. Made with simple, high-quality ingredients, this pasta celebrates the best of summer: fresh, bright and effortlessly delicious. 

Campanelle Pasta with Proscuitto and Peas 

Prep time: 20 minutes  
Cook time: 15 minutes  
Makes: 4 servings 

Ingredients:

• 12 oz (340 g) campanelle or trofie pasta 
• 1 tsp (5 ml) salt 
• 6 tbsp (90 ml) unsalted butter 
• 2 tbsp (30 ml) finely chopped shallots 
• ¾ cup (180 ml) frozen green peas 
• 3 ounces thick-cut Prosciutto di Parma, diced into ¼-inch cubes 
• ½ cup (125 ml) chicken broth 
• ¼ cup (60 ml) good-quality truffle oil 
• ¾ cup (180 ml) grated Grana Padano 
• ½ cup (125 ml) chopped flat-leaf parsley 
• Salt and ground black pepper, to taste 
• 4 thin slices prosciutto 

Directions:

1. In a 1-quart pot, bring water and salt to a boil. Cook pasta until almost al dente, about 9 minutes.   
2. Drain pasta well, reserving 1 cup (250 ml) of pasta water; transfer pasta to a large bowl. 
3. In a large skillet over medium-low heat, melt 2 tbsp (30 ml) of the butter.  Add shallots, sautéing and stirring frequently until translucent, about 3 minutes.  
4. Add peas and diced prosciutto, stirring often, until it begins to brown, about 5 minutes. 
5. Add cooked pasta, chicken broth, and ½ cup (125 ml) of reserved cooking liquid to the skillet. Cook until the pasta is al dente and the liquid has reduced to coat the pasta.   
6. Add the truffle oil and remaining 4 tbsp (60 ml) of butter; cook and stir until the butter has melted.  
7. Add more pasta water if the mixture seems dry. 
8. Remove pasta from heat; stir in cheese and parsley; add salt and pepper to taste.   
9. Divide the mixture among four pasta bowls; top each with a slice of prosciutto. Serve warm. 

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Shopping Tip: If you’re looking for authentic European products, such as Prosciutto di Parma and Grana Padano cheese, look for the PDO label. PDO stands for “protected designation of origin,” meaning that it’s authentic and produced in the region of origin. Learn more about the PDO system and the products it covers at distinctlydeliciouslyeuropean.eu.