Name: Pea and prosciutto pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram fresh or frozen peas; 400 gram orecchiette or penne; 2 tablespoon extra-virgin olive oil; 1 large red onion, thinly sliced; 2 clove garlic, finely chopped; 1 long red chilli, seeded, finely chopped; 1 lemon, rind grated; 50 gram thinly sliced prosciutto, cut into strips; 30 gram baby rocket; shaved parmesan, to serve

Ingredients

1 kilogram fresh or frozen peas

400 gram orecchiette or penne

2 tablespoon extra-virgin olive oil

1 large red onion, thinly sliced

2 clove garlic, finely chopped

1 long red chilli, seeded, finely chopped

1 lemon, rind grated

50 gram thinly sliced prosciutto, cut into strips

30 gram baby rocket

shaved parmesan, to serve

Method

1.Add peas to a large saucepan of boiling, salted water. Bring back to boil and cook 3 minutes. Remove with a slotted spoon and refresh under cold water. Drain and set aside.

2.Add orecchiette to same saucepan of boiling water and cook according to packet directions. Drain, reserving a small jug of cooking liquid.

3.Meanwhile, heat oil in a large frying pan on medium. Add onion and cook 5 minutes, stirring, until soft. Add garlic and chilli and cook for another minute. Stir in peas.

4.Fold onion mixture through orecchiette with lemon rind, prosciutto and baby rocket. Stir in a little reserved cooking liquid to moisten, if necessary. Season to taste and serve topped with parmesan.

You can use strips of uncooked pancetta or grilled bacon instead of prosciutto and replace the parmesan with ricotta, crumbled over the pasta and gently stirred through, if preferred.
Note

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Ingredients

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