Ingredients
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400g fettuccine
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2 teaspoons olive oil
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4 slices prosciutto, coarsely chopped
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1 garlic clove, crushed
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300ml light thickened cream
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1 tablespoon finely grated lemon rind
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3 teaspoons fresh lemon juice
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230g (1 1/2 cups) frozen peas
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20g (1/4 cup) finely grated parmesan
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Fresh basil leaves, to serve
Method
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1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.
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2Meanwhile, heat 1 teaspoon of the oil in a medium frying pan over medium-high heat. Add the prosciutto and cook, stirring occasionally, for 2-3 minutes or until crisp. Transfer to a plate lined with paper towel.
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3Heat the remaining oil in the frying pan. Add the garlic and cook for 1 minute or until aromatic. Add the cream, lemon rind and lemon juice. Simmer, stirring occasionally, for 3 minutes or until the sauce thickens. Add the peas and cook for 2 minutes or until tender. Season with salt and pepper.
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4Add the cream mixture and prosciutto to the pasta and toss to combine. Divide among serving dishes. Sprinkle with the parmesan and basil to serve.
Source: taste.com.au
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