Creamy Pea, Mint & Prosciutto Pasta

Monday 29 August, 2011 at 4:22 pm / 0 comment

Creamy Pea, Mint & Prosciutto Pasta

Pasta, mint, prosciutto, peas and cheese...a fancy basic just add cream (or my version - milk mixed with a little ricotta cheese)

I was given a beautiful Australian cooking magazine from a friend who enjoys cooking as much as me! Here is what I am cooking tonight! I added my change, if you wish to go the low-fat version.

2 tablespoons Olive Oil
1 onion, finely chopped
2 garlic cloves, finely chopped or some pre-chopped minced garlic
1 – 1/4 cup cream (I use 3/4 milk with 1/2 cup ricotta cheese mixed together)
2/3 cup grated parmesan cheese plus more to grate on top to serve
2 cups short-shaped pasta
2 tablespoons finely chopped mint leaves, plus extra to sprinkle on top when serving
4 slices prosciutto, torn
In a saucepan over medium heat, add oil, onion and garlic, cook until onion is soft. Add cream (of milk mixed with ricotta cheese), season with salt and pepper, then bring to just below boiling point. Reduce heat to medium-low and cook for about 3-5 minutes until thickened. (The milk/ricotta version won’t be very smooth and too thick but still tasty!). Gently stir in grated parmesan and remove from heat.
Meanwhile, cook pasta in salted boiling water, according to packet instructions until al dente. Drain, reserving about 1/2 cup cooking water.
Blanch peas in boiling salted water for 2 minutes until tender. Drain, then crush half of the peas with a fork until a coarse paste. Add chopped mint, crushed peas and remaining whole peas into the pasta.
Stir through the cream mixture and add a little reserved cooking water to thin out if necessary.
Place in serving bowl and top with prosciutto, extra parmesan, mint leaves and ground black pepper.