Peas

If you’re stuck for dinner ideas this pasta is quick and easy to whip up, and tastes anything but last-minute.

Creamy prosciutto and pea pasta Recipe

Ingredients

400 grams pasta of your choice (The Traditional Pasta Shop, Shop 3-4, Dairy Hall)
2 tbsp olive oil (Bill’s Farm, Shop 17-20 Dairy Hall)
1 onion, finely diced (Benny’s Fruit Corner, Stalls 1-2, H Shed)
3 garlic cloves, crushed (Benny’s Fruit Corner, Stalls 1-2, H Shed)
150 grams prosciutto, diced (The Polish Deli, Shop 5-6, Dairy Hall)
450ml thickened cream (Curds and Whey, Shop 12-13, Dairy Hall)
⅔ cup freshly grated parmesan, plus extra shaving to garnish (The Epicurean, Shop 14-16, Dairy Hall)
3 cups freshly podded peas, blanched 2 minute in boiling, salted water and refreshed under cold water (Benny’s Fruit Corner, Stalls 1-2, H Shed)
2 tbsp chopped fresh mint leaves, plus extra to garnish (Benny’s Fruit Corner, Stalls 1-2, H Shed)

Method

Cook pasta in boiling, salted water according to directions on the packet.

Meanwhile, heat oil in a saucepan over medium heat and cook onion and garlic for around 5 minutes, stirring constantly, until onion is soft and translucent.

Add prosciutto and cook for a further 3-4 minutes.

Add the cream, season to taste, and bring to just below boiling point. Reduce heat to medium-low and simmer, stirring constantly, for 3-5 minutes.

Gently stir in parmesan and remove from heat.

When pasta is al dente, drain and reserve a little of the cooking water.

Crush half the peas with a fork to form a coarse paste. Add the chopped mint, crushed peas and whole peas to the sauce and stir to combine.

Stir the pasta through the sauce. If necessary, thin out the sauce with a little of the cooking water from the pasta.

Divide pasta among bowls and top with freshly shaved parmesan, fresh mint leaves and cracked black pepper.