Jason King
AmyHuangProsciutto, Lettuce and Pea Pasta Recipe
September 16th 2011 22:07
This is easily one of the nicest pastas I have cooked for ages. The original recipe is care of Stephanie Alexander but I have altered to my tastes and my flatmate ooh and ahhed the entire meal. It is a must to have a nice red wine with it and don't eat this one if you are on a huge diet 
YOU WILL NEED:
* 6 slices prosciutto, cut crosswise into 1cm wide strips
* 2 tbsp unsalted butter
* 2 tbsp extra virgin olive oil
* 12 cos lettuce leaves, hard stalk cut away, leaves cut across into 3cm-wide strips
* 3 cloves garlic, sliced finely
* 400g pappardelle or thick fettucine
* 1 cup shelled peas
* 1 cup cream
* 1 or 2 tbsp of Piri Pir or dried chilli flakes
* 2 tbsp freshly chopped flatleaf parsley
* sea salt
* freshly ground black pepper
* grated parmessan or parmigiano-reggiano
WHAT TO DO:
Drain cooked pasta in a colander over the sink. Don't rinse it - the sauce-catching starch will disappear down the sink. As mentioned earlier, a few tablespoons of the cooking water can be used to thin a too-thick sauce.
1) In a wide pan, gently saute the prosciutto in the butter and oil just until the fat starts to run. Add the sliced lettuce and the garlic, cover the pan and cook gently for about 5 minutes until lettuce is limp.
Cook pasta. Drain.
2) Add the peas, chilli and cream to the lettuce pan, cover again and cook for 5 minutes until peas are tender. Uncover the pan and increase heat for 2-3 minutes until cream starts to thicken and deepen in colour. Toss in the drained pasta and parsley and season to taste. Toss to mix well and tip into a warmed serving dish.
Offer grated cheese separately.
Serves 4.
Enjoy - BLOODY YUM!!!
YOU WILL NEED:
* 6 slices prosciutto, cut crosswise into 1cm wide strips
* 2 tbsp unsalted butter
* 2 tbsp extra virgin olive oil
* 12 cos lettuce leaves, hard stalk cut away, leaves cut across into 3cm-wide strips
* 3 cloves garlic, sliced finely
* 400g pappardelle or thick fettucine
* 1 cup shelled peas
* 1 cup cream
* 1 or 2 tbsp of Piri Pir or dried chilli flakes
* 2 tbsp freshly chopped flatleaf parsley
* sea salt
* freshly ground black pepper
* grated parmessan or parmigiano-reggiano
WHAT TO DO:
Drain cooked pasta in a colander over the sink. Don't rinse it - the sauce-catching starch will disappear down the sink. As mentioned earlier, a few tablespoons of the cooking water can be used to thin a too-thick sauce.
1) In a wide pan, gently saute the prosciutto in the butter and oil just until the fat starts to run. Add the sliced lettuce and the garlic, cover the pan and cook gently for about 5 minutes until lettuce is limp.
Cook pasta. Drain.
2) Add the peas, chilli and cream to the lettuce pan, cover again and cook for 5 minutes until peas are tender. Uncover the pan and increase heat for 2-3 minutes until cream starts to thicken and deepen in colour. Toss in the drained pasta and parsley and season to taste. Toss to mix well and tip into a warmed serving dish.
Offer grated cheese separately.
Serves 4.
Enjoy - BLOODY YUM!!!
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