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Pea, lemon & prosciutto pasta

Method

  • Heat a little oil in a heavy-bottomed pot and gently sauté the prosciutto until fairly tender.
  • Then add the peas with the spring onions and briefly cook, tossing well.
  • Add the grated rind of 1 lemon and 2 tbsp fresh lemon juice. Stir well and then add about ½ cup stock, a little salt and a decent amount of ground pepper. Gently cook until the peas are tender, adding more stock if needed. Taste for seasoning.
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well and add the pasta to the sauce, together with 50 gm grated parmesan. Gently toss until well combined and the cheese has melted.
  • Serve the pasta in individual bowls with extra parmesan sprinkled on top, if you like.

Ingredients

  • olive oil
  • 4 slices prosciutto, diced
  • 100 gm frozen peas, thawed
  • 4-5 spring (green) onions, finely chopped
  • 1 lemon
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 400 gm pasta
  • sea salt
  • 50 gm+ freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm