Pappardelle with Prosciutto, Rocket & Baby Peas
SERVES 2 – Cook 300g dried pappardelle until al dente. Meanwhile, sautee plenty of garlic in olive oil. Add sufficient cooked baby peas and fresh rocket leaves and wilt. Stir through the pappardelle along with 6 or so slices of prosciutto and a generous amount of grated parmesan. – Drizzle over good evoo to serve. NB: Prosciutto may sometimes seem an extravagance in a midweek … Continue reading Pappardelle with Prosciutto, Rocket & Baby Peas