Family friendly Main Italian

Pea and ham pasta

Name: Pea and ham pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /italian
Ingredients: 8 slices prosciutto; 80g unsalted butter; 4 spring onions (with bulb), bulbs and 10cm stalks thinly sliced; 2 garlic cloves, thinly sliced; 1 cup (250ml) chicken stock; 300ml thickened cream; 100g fresh podded or frozen broad beans, outer skin removed; 200g fresh podded or frozen peas; 400g orecchiette (or other short pasta); 1 cup (80g) grated parmesan; 1/2 cup mint leaves, roughly chopped, plus extra leaves to serve

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10m

35m

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

If you prefer, just chop up the uncooked prosciutto and toss it through the sauce at the end.

8 slices prosciutto
80g unsalted butter
4 spring onions (with bulb), bulbs and 10cm stalks thinly sliced
2 garlic cloves, thinly sliced
1 cup (250ml) chicken stock
300ml thickened cream
100g fresh podded or frozen broad beans, outer skin removed
200g fresh podded or frozen peas
400g orecchiette (or other short pasta)
1 cup (80g) grated parmesan
1/2 cup mint leaves, roughly chopped, plus extra leaves to serve

Method

1.

Preheat the oven to 180°C and line a baking tray with baking paper. Lay prosciutto slices on the tray and bake for 8-10 minutes until crisp. allow to cool, then break into shards.
2.

Melt butter in a pan over medium heat. Cook spring onion and garlic for 3-5 minutes, stirring, until soft and translucent. Pour in stock, bring to a simmer, then whisk in cream. Simmer for 8-10 minutes until reduced by half.
3.

Add beans and peas to the sauce, stir well and cook for 5-6 minutes (3-5 minutes for frozen), until tender.
4.

Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then add to the sauce with cheese, mint and prosciutto. season, then divide among bowls and garnish with mint leaves.