– 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 meal. However, because its flavour is so intense, you need only use a little to make a big impact. I buy prosciutto at my local Nosh. They sometimes have a special on one particular variety. I find that about $7-8 worth is enough to use in couple of meals of pasta or pizza for two.