Pasta and noodles · 30 min
Creamy Leek, Prosciutto & Pea Linguine with Parmesan
- 30 min
- 2–6 servings
- 674 kcal / serving
Creamy sauce coats al dente linguine with silky leeks, salty prosciutto, peas, and parmesan. It comes together in about 30 minutes, making a comforting weeknight pasta that stays satisfying without fuss.
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Ingredients
- ½ (8 oz) blockcream cheese
- ½ cupfrozen peas
- 2 clovesgarlic
- 2leeks
- 5 ozlinguine pasta
- ½ ozParmesan cheese
- 4 slicesprosciutto
From the pantry: extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 clovesgarlic
- 2leeks
Dairy, eggs & chilled
- ½ (8 oz) blockcream cheese
- ½ ozParmesan cheese
- 4 slicesprosciutto
Frozen
- ½ cupfrozen peas
Pantry & dry goods
- 5 ozlinguine pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cream cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| leeks | 2 | 4 | 6 |
| linguine pasta | 5 oz | 10 oz | 15 oz |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| prosciutto | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a medium pot with water, bring to a rolling boil, add salt, and drop in the linguine. Cook until al dente, about 8–10 minutes, then reserve 1 cup of the cooking water before draining.
- Trim the leeks, wash well to remove grit, and cut them into ½-inch slices.
- Preheat a skillet over medium heat.
- Peel and mince the garlic.
- Add a splash of olive oil to the hot skillet, then stir in the leeks and garlic; cook until the leeks soften, about 8–10 minutes.
- Cut the cream cheese into small pieces and set aside.
- Chop the prosciutto into bite-sized pieces and add to the skillet; cook, stirring often, until slightly crispy, 1–2 minutes.
- Stir in the cream cheese, peas, and ½ cup of the reserved pasta water; lower the heat and cook, stirring, until the cheese melts, 3–4 minutes.
- Grate Parmesan and stir it into the skillet, reserving a small handful for garnish.
- Toss the drained pasta into the skillet with any extra sauce or pasta water, adding more water as needed to reach a saucy consistency.
- Divide among bowls and finish with the remaining Parmesan garnish.
Two tips
- Leftovers reheat well: add a splash of the reserved pasta water to loosen the sauce.
- To make a lighter or vegetarian version, omit prosciutto and add an extra pinch of salt or a splash of olive oil; otherwise, you can keep the dish as-is with the listed ingredients.
Nutrition per serving
- Calories
- 674 kcal
- Protein
- 26 g
- Carbs
- 76 g
- Fat
- 31 g
- Fiber
- 5 g
- Sodium
- 758 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.