Campanelle Pasta with Prosciutto & Peas

Campanelle Pasta with Prosciutto & Peas

This hearty dinner made with prosciutto, peas, Fontina cheese, and Bertolli® Organic Creamy Alfredo Sauce is just as delectable served as leftovers. Enjoy this campanelle pasta dish any night of the week.
6
Servings
10
minutes
Prep Time
10
minutes
Cook Time
print

Ingredients

Directions

  • Ingredients

  • Directions

    Tips:

    • *Fontina cheese is an Italian cow’s milk melting cheese with a buttery, nutty flavor. It’s often available in the deli section of the grocery store. Gouda or Gruyere would be great substitutes.

    • **Soft-Set 6-Minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once, with fully cooked whites and runny, molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min., transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.

Recipe by Rocco Dispirito

select your bertolli® experience

Customers all over the world choose Bertolli® for Italian-inspired recipes and authentic flavor. Continue to our U.S. site or select 'International' below to choose your country.
International
continue to U.S.