This recipe shouts “Hello Summertime!” loud and clear – the sour lemon, salty prosciutto and fresh flavour of the peas work in perfect harmony. Bonus: it’s quick, simple, light and the recipe quantities can be easily adapted to suit a household of one or eight.
Prosciutto, Pea and Lemon Pasta
{Serves 2}
Ingredients
- 160g pasta
- 1 tbsp olive oil
- 45g prosciutto, sliced
- 2 spring onions, finely sliced
- 1/2 lemon, zested and juiced
- 1/3 cup chicken stock
- 1/2 cup frozen peas
- 25g grated parmesan cheese
Method
- Put the pasta in a large pot of boiling water and cook according to packet directions (usually 10-12 minutes).
- Heat the oil in a pan and sauté the prosciutto over a medium heat for 2-3 minutes.
- Add the spring onions and cook for another minute.
- Add the lemon zest and a tiny splash of the juice along with the stock, peas and a decent amount of freshly cracked black pepper.
- Stir well and simmer until the stock has reduced.
- Add the parmesan and cooked drained pasta.
- Stir well and taste – it may need a little more lemon juice or, if there’s too much lemon, then an extra bit of parmesan.
- Serve while hot.
