Pea, Prosciutto And Pasta Salad
- 350 g dried pasta shapes of your choice, such as orecchiette or fusilli
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 100 g sliced prosciutto or bacon rashers
- 350 g frozen or fresh peas
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chervil
- 2 tablespoons chopped mint
- sea salt and freshly ground black pepper
- #This is an elegant and light twist on a traditional pasta salad. You can either use frozen peas or make the most of the tender sweetness of fresh peas when they are in season; as a rule of thumb, 500g pea pods will yield about 175g fresh peas.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- Meanwhile, heat the oil in a frying pan set over medium heat. Add the onion and garlic and cook for 5 minutes. Next, add the prosciutto and cook for a further 5 minutes. Finally, add the peas, cover and cook gently for 5 minutes until they are tender. (Remember that fresh peas will need slightly less cooking.)
- For the vinaigrette, mix together the extra virgin olive oil, vinegar and mustard in a bowl, adding salt and pepper to taste.
- When the pasta is cooked, drain and refresh with cold water to cool a little. Combine the pasta with the pea and prosciutto mixture, vinaigrette, parsley, chervil and mint.