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Pea and ham pasta
Pea and ham pasta
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Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Whip up a refreshing ham and pea salad for a simple summer dish.
Ingredients:
  • 300g thin spaghetti pasta
  • 70g thin prosciutto slices
  • 1 French shallot, finely chopped
  • 500g pkt frozen baby peas
  • 60ml (1/4 cup) Cooking Cream
  • 250.00 ml baby rocket leaves
  • 187.50 ml fresh mint leaves, chopped
  • Pecorino, shaved, to serve
  • Small mint leaves, to serve
Instructions:
  • Prepare the pasta in a pot of boiling water according to package instructions until it is al dente. Save 80ml (1/3 cup) of the cooking liquid. Put the pasta back in the pot.
  • In a non-stick frying pan over medium-high heat, crisp prosciutto in two batches for 1-2 minutes each, turning as needed. Drain on paper towels, keeping the flavorful oil in the pan. Saute shallot for 2 minutes until soft, then add peas and cook for 5 minutes until vibrant and tender.
  • Set aside half a cup of the pea mixture. Blend the rest of the pea mixture, cream, and 2 tablespoons of the cooking liquid in a food processor until nearly smooth. Season with salt and pepper. Mix the processed pea mixture, reserved pea mixture, rocket, chopped mint, and remaining cooking liquid with the pasta. Toss everything together until well combined.
  • Portion out the pasta mixture onto individual plates. Break the prosciutto into shards and scatter over the pasta. Finish by topping with cheese and delicate mint leaves before serving.

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