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Prosciutto, pea & lemon fettuccine

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g fettuccine
  • 2 teaspoons olive oil
  • 4 slices prosciutto, coarsely chopped
  • 1 garlic clove, crushed
  • 300ml light thickened cream
  • 1 tablespoon finely grated lemon rind
  • 3 teaspoons fresh lemon juice
  • 230g (1 1/2 cups) frozen peas
  • 20g (1/4 cup) finely grated parmesan
  • Fresh basil leaves, to serve


  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.
  • 2
    Meanwhile, 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.
  • 3
    Heat 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.
  • 4
    Add 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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