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Campanelle with Prosciutto & Peas

Campanelle Pasta with Prosciutto & Peas

Serves 6
Prep Time
10 minutes
Cook Time
10 minutes
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.

Sunday Supper

Gather the whole family around the table for a Sunday Supper that’s sure to satisfy. In this video, chef Rocco Dispirito walks you through a tasty, Tuscan-inspired recipe that’s simple enough for Sunday or any night of the week. Now gather up your ingredients, and let’s get started!





  1. *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.

  2. **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.

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