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Let’s face it—weeknight dinners can be a bit of a whirlwind.

Between juggling work, family time, and those endless to-do lists, it’s hard to find a recipe that’s both quick and satisfying.

That’s why Giada’s Pasta with Garlic, Olive Oil, Peas, and Prosciutto has become one of our go-to meals.

It’s simple, flavorful, and comes together in less than 30 minutes.

Best of all? It’s kid-approved and easy to customize for picky eaters or different dietary needs.

Let’s dive into how to make this delicious dish with minimal fuss and maximum flavor!

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Why We Love This Recipe

This recipe has all the elements of a perfect meal: crispy prosciutto for a salty bite, peas for a touch of sweetness, and a garlicky olive oil sauce that ties everything together.

The result? A pasta dish that’s light but satisfying, making it ideal for busy weeknights when time is tight, but you still want a home-cooked meal.

Pro Tip: You can prepare some elements in advance, like crisping the prosciutto or thawing the peas, to make dinner come together even faster.

Ingredients You’ll Need

4 oz. prosciutto, sliced into thin strips
1 lb fusilli or cavatappi pasta
6 cloves garlic, smashed and peeled
1 ½ cups frozen peas (thawed)
¾ teaspoon crushed red pepper flakes
½ cup olive oil
2 cups freshly grated Parmigiano-Reggiano (plus more for serving)
Salt to taste

Step-by-Step Instructions

1. Crisping the Prosciutto

Start by heating olive oil in a large skillet over medium-high heat.

Add the prosciutto strips and cook for about 4 minutes, stirring often, until they become crispy and golden brown.

Once done, transfer the crispy prosciutto to a paper towel-lined plate to drain any excess oil.

Tip: Don’t skip this step! The crispiness of the prosciutto adds a delightful contrast to the dish’s creamy sauce.

2. Cooking the Pasta

Meanwhile, bring a large pot of salted water to a boil.

Cook the pasta for about 2 minutes less than the package instructions to keep it al dente.

Remember to reserve some of the pasta water before draining—this will help make the sauce silky and smooth.

3. Making the Sauce

Lower the heat in the same skillet used for the prosciutto.

Add the smashed garlic cloves and let them cook for 2-3 minutes until fragrant and lightly golden.

Add the thawed peas, red pepper flakes, and a pinch of salt. Stir well to combine, letting everything heat through for a couple of minutes.

4. Bringing It All Together

Once the pasta is cooked, use tongs to transfer it directly into the skillet with the garlic and peas.

Add 1 cup of grated Parmigiano-Reggiano and half a cup of pasta water, stirring everything together to create a creamy, delicious sauce.

If the sauce seems too thick, add more pasta water a little at a time until you reach the perfect consistency.

Finally, mix in the crispy prosciutto and give everything one last stir.

Customizations & Tips

Make it veggie-friendly: If you’re serving vegetarians, you can easily swap the prosciutto for crispy fried mushrooms or skip the meat entirely. The dish will still be flavorful and satisfying!

For extra texture: Add some toasted breadcrumbs on top before serving to give the dish a bit more crunch.

Meal prepping option: You can crisp the prosciutto and thaw the peas in advance, making dinner even quicker to prepare on busy nights.

Ready to Make Dinner a Breeze?

We hope this recipe becomes one of your go-to meals just like it has for us.

It’s quick, flavorful, and incredibly satisfying—everything you need on a busy night.

If you try this recipe, let us know how it turns out by leaving a comment below.

Don’t forget to follow us on Pinterest for more easy weeknight meal ideas and kitchen tips.