Easy Main Italian

Easy pasta primavera

Name: Easy pasta primavera recipe
Yield: 4
Cuisine: /italian
Ingredients: 6 slices prosciutto; 500g casarecce pasta (substitute fusilli); 60ml olive oil; 2 eschalots, thinly sliced; 2 garlic cloves, sliced; Pinch chilli flakes; 300g sugar snap peas, trimmed, halved; 2 large handfuls baby spinach; 250.00 ml fresh or frozen peas; 6 zucchini flowers, sliced lengthways in half; Finely grated zest and juice of 1 lemon; Handful flat-leaf parsley, finely chopped; 2 large handfuls basil leaves and finely grated parmesan, to serve

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by Tom Walton

Nov 14, 2024

“This pasta is one I love to make in spring, giving all the fresh, delicious vibes. I love packing vegies into a dish, and this pasta is a great example of this. Feel free to switch up some of the vegies here for other spring produce you have on hand.” – Tom Walton

6 slices prosciutto
500g casarecce pasta (substitute fusilli)
1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
2 eschalots, thinly sliced
2 garlic cloves, sliced
Pinch chilli flakes
300g sugar snap peas, trimmed, halved
2 large handfuls baby spinach
1 cup fresh or frozen peas
6 zucchini flowers, sliced lengthways in half
Finely grated zest and juice of 1 lemon
Handful flat-leaf parsley, finely chopped
2 large handfuls basil leaves and finely grated parmesan, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

Lay prosciutto in a single layer on prepared tray. Bake for 10-12 minutes, until crisp. Set aside.
3.

Meanwhile, bring a large saucepan of water to the boil and season generously with salt. Add pasta and cook for about 8 minutes, or according to packet instructions, until al dente, reserving 1/3 cup (80ml) pasta water.
4.

Meanwhile, heat oil in a large, deep frypan over medium-high heat. Cook eschalot, garlic and chilli flakes with a pinch of salt flakes for 2-3 minutes, stirring occasionally, until beginning to soften. Add sugar snap peas and cook for 2 minutes, tossing often to cook evenly.
5.

Drain pasta and add to pan along with reserved cooking water, baby spinach, peas, zucchini flowers and lemon zest and juice. Toss until well combined and season to taste. Toss through the parsley.
6.

Drizzle with extra oil and serve scattered with crispy prosciutto, basil and parmesan.