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Creamy sweet pea and crispy prosciutto pasta
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Indulgent sweet pea and prosciutto pasta, perfect for a quick weeknight meal.
Ingredients:
  • 4 slices prosciutto
  • 20.00 gm caster sugar
  • 400g fresh tagliatelle or fettuccine
  • 500g baby green peas
  • 200ml chicken style liquid stock
  • 1-2 cloves garlic, finely chopped
  • 200ml Crème Fraîche
  • 62.50 ml small mint leaves, finely chopped
  • 20.00 ml basil leaves, finely chopped
  • Freshly ground black pepper
  • Salt flakes
  • Extra mint or basil leaves
Instructions:
  • Preheat the oven to 190C (170C fan-forced). Lay the prosciutto on a lined oven tray, sprinkle with sugar, and bake for 10 minutes until crispy. Set aside for later use.
  • - Bring a large pot of water to a boil and cook pasta according to package instructions. Drain the pasta.
  • Next, combine peas, stock, and garlic in a deep frying pan.
  • Bring the mixture to a boil and let it simmer for 5 minutes. Using a slotted spoon, take out 2 large spoonfuls of peas and keep them aside.
  • Use a vegetable masher to mash the remaining peas in the frying pan. Add in half of the crème fraîche, chopped mint, basil, and seasonings.
  • Combine the peas you set aside, fresh whole mint leaves, and the just-cooked pasta. Mix together until well combined.
  • Plate the pasta accompanied by a crispy slice of prosciutto, a spoonful of the leftover crème fraîche, and a sprinkle of fresh herbs for garnish.

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