350gdried pasta shapes of your choice, such as orecchiette or fusilli
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
100gsliced prosciutto or bacon rashers
350gfrozen 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
Instructions
#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.
pasta prosciutto cotto-pasta panna prosciutto-prosciutto pasta recipe 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.
