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Creamy fettuccine with prosciutto, broad beans and mushrooms
Creamy fettuccine with prosciutto, broad beans and mushrooms
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in creamy pasta with prosciutto, broad beans, and mushrooms.
Ingredients:
  • 300g frozen broad beans
  • 400g Brand fettuccine
  • 100g prosciutto
  • 30g butter, chopped
  • 400g button mushrooms, sliced
  • 300ml thickened cream
  • 125ml chicken stock
  • 62.50 ml flat-leaf parsley leaves, finely chopped
  • Shaved parmesan, to serve
  • Flat-leaf parsley leaves, extra, to serve
Instructions:
  • Boil broad beans for 3 minutes in a saucepan. Drain, cool under cold water, and shell.
  • Cook the fettuccine in a pot of generously salted boiling water according to the package instructions until it is slightly firm to the bite. Drain the pasta.
  • Spritz a frying pan with olive oil and heat over medium heat. Sear prosciutto for 1-2 minutes per side until golden and crispy. Drain on paper towel.
  • In the same pan over medium heat, let butter and oil meld together. Saute garlic and mushrooms until golden, about 5 mins. Pour in cream and stock, simmer for another 5 mins. Add crumbled prosciutto, broad beans, and parsley. Mix well. Finally, add fettuccine and toss everything together.
  • Portion the pasta onto serving plates. Tear the leftover prosciutto into large pieces and scatter over the pasta. Sprinkle with shaved parmesan and additional parsley leaves. Accompany with crusty bread.

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