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Fennel and prosciutto crumb pasta
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and satisfying meal ideas for busy individuals.
Ingredients:
  • 375g fettuccine
  • 9.20 gm extra virgin olive oil
  • 6 thin slices prosciutto (see note)
  • 3 garlic cloves, thinly sliced
  • 20.00 ml chopped fresh thyme leaves
  • 2 fennel bulbs, trimmed, cut into wedges
  • 1 brown onion, halved, thinly sliced
  • 127.50 gm salt reduced chicken style liquid stock
  • 200ml tub light sour cream
  • 250.00 ml frozen peas
  • 40.00 ml finely grated parmesan, plus extra to serve
Instructions:
  • Prepare the pasta as instructed on the packaging.
  • Heat oil in a large frying pan until it shimmers. Cook prosciutto and a portion of garlic until crispy and golden on both sides. Add thyme and cook until fragrant. Transfer to a paper towel-lined plate, let cool for 5 minutes, then crumble the prosciutto.
  • Place the pan back on medium-high heat. Add fennel and onion and cook for 5 minutes until they turn golden and tender. Introduce the rest of the garlic and cook for 30 seconds until it becomes fragrant. Whisk the stock and sour cream until smooth, then pour it into the pan along with the peas. Cook for 2 minutes until the peas are tender without boiling.
  • Combine the pasta and parmesan with the cream mixture and heat through while stirring. Season with pepper, toss to mix well, and serve topped with prosciutto mixture and extra parmesan.

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