Pea and ham pasta






Step 1

Cook the pasta in a large saucepan of boiling water following packet directions until pasta is al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid. Return the pasta to the saucepan.

Step 2

Heat oil in a non-stick frying pan over medium-high heat. Cook prosciutto, in 2 batches, for 1-2 minutes, turning, until crisp. Drain on paper towel, reserving the oil in the pan. Add shallot to the pan. Cook, stirring, for 2 minutes until soft. Stir in peas and cook for 5 minutes or until bright green and tender.

Step 3

Reserve 1/2 cup pea mixture. Process remaining pea mixture, cream and 2 tbs of the cooking liquid in a food processor until almost smooth. Season. Add processed pea mixture, reserved pea mixture, rocket, chopped mint and remaining cooking liquid to pasta. Toss to combine.

Step 4

Divide the pasta mixture among serving plates. Break prosciutto into shards. Sprinkle over pasta. Serve topped with cheese and small mint leaves.

source taste

Print Friendly
Lamb skewers with lemon-fetta dressing
Beef with apple and bocconcini salad