Creamy Leek, Prosciutto & Pea Linguine with Parmesan

A quick 30-minute linguine tossed with sautéed leeks and garlic, crispy prosciutto, peas, and a silky cream cheese sauce finished with grated Parmesan for a cozy dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan halfway with water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8–10 minutes. (Reserve 1 cup of pasta cooking water before draining.)

Step 2

Meanwhile, trim off the root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into 1/2-inch half-moons.

Step 3

Preheat a skillet over medium heat.

Step 4

While the skillet heats up, peel and mince garlic.

Step 5

Once the skillet is hot, add oil and swirl to coat the bottom. Add leeks and garlic; cook, stirring occasionally, until leeks are soft, 8–10 minutes.

Step 6

Meanwhile, cut the cream cheese into small pieces and set aside.

Step 7

Roughly chop prosciutto into bite-sized pieces. Once the leeks have softened, add prosciutto to the skillet, and cook, stirring often, until slightly crispy, 1–2 minutes.

Step 8

Add cream cheese, peas, and a 1/2-cup of the pasta cooking water to the skillet. Reduce heat to low, and continue to cook, stirring often, until cream cheese is melted, 3–4 minutes.

Step 9

Finally grate Parmesan and add to the skillet (reserving a small handful for garnish); stir to combine.

Step 10

Add drained pasta to the skillet and toss to combine; add additional pasta water, 1 tablespoon at a time, if necessary, to reach a saucy consistency.

Step 11

To serve, divide pasta between bowls and garnish with remaining Parmesan. Enjoy!