- Preparation time
- 1 mins
- Cooking time
- 4 mins
- Difficulty
- Easy
- Serves
- 5 people
- Meal course
- Dinner
- Posted by
- Posted on
- July 14, 2014
500ml heavy Cream
150gm Prosciutto
1 cup fresh or frozen Peas
3 tbs finely shredded Mint leaves + extra leaves to garnish
Salt and White Pepper
Olive oil
grated Parmesan to serve
1 portion of Hand-cut Spinach tagliatelle - recipe is here (or use any other store bought or home-made variety you desire)
- Heat up a large pot of boiling water, and boil the pasta for approx 3 minutes until cooked and silky. Or if using store bought, according to the packet instructions.
- Meanwhile, In a large saute pan, heat some oil and fry the thinly sliced prosciutto. Once crispy and fragrant, add the cream. Cook for a further minute or two, to flavour the cream then add the peas. Cook until the peas are hot, but still vibrant green, then season well and stir through the finely chopped mint. Add your cooked pasta, directly to the sauce and toss it together. Add a ladle of pasta water if you feel it is too dry. Serve with a generous amount of parmesan and extra mint to garnish.
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