You may also like
Ingredients
- 6 slices prosciutto, cut crosswise into 1cm wide strips
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 12 cos lettuce leaves, hard stalk
- cut away, leaves cut across into 3cm-wide strips
- 2 cloves garlic, sliced finely
- 400g dried pappardelle or 500g fresh pappardelle
- 1 cup shelled peas
- 1 cup cream
- 2 tbsp freshly chopped flatleaf parsley
- sea salt
- freshly ground black pepper
- grated parmigiano-reggiano
Method
In a wide pan, gently saute the prosciutto in the butter and oil just until the fat starts to run. Add the sliced lettuce and the garlic, cover the pan and cook gently for about 5 minutes until lettuce is limp.
Cook pappardelle. Drain.
Add the peas and cream to the lettuce pan, cover again and cook for 5 minutes until peas are tender. Uncover the pan and increase heat for 2-3 minutes until cream starts to thicken and deepen in colour. Toss in the drained pasta and parsley and season to taste. Toss to mix well and tip into a warmed serving dish.
Offer grated cheese separately.
