Linguine with Prosciutto, Peas and Lemon is a summery pasta dish with petit pois, lemon, pine nuts, toasted pepper, and lots of parmesan.
Ingredients
- 12 ounces linguine
- 1 cup petit pois - (small green peas), frozen
- 7 slices Prosciutto di Parma
- ¼ cup pine nuts - toasted
- 1 cup parmigiano reggiano - finely grated
- ½ tablespoon black peppercorns
- 6 spring onions - finely sliced
- small handful fresh basil - shredded
- 1 lemon - zest of, finely grated
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- A drizzle of extra virgin olive oil, cracked black pepper, basil leaves, and shaved parmesan - to serve
Instructions
- Cook the linguine in a large saucepan of salted water, until tender, or follow the packet instructions.
- When the pasta is nearly done reserve a cup of the cooking water before you drain the pasta.
- Heat the oil in a large sauté pan, add the peppercorns and cook for about two minutes.
- Remove the peppercorns from the pan, drain and set aside.
- Add the spring onions to the oil and cook gently for about 2 minutes.
- When the pasta is cooked and drained add it the sauté pan.
- Add the parmesan and begin tossing and stirring the pasta to incorporate and melt the cheese.
- Add reserved cooking water as needed to develop a creamy sauce as you continue tossing and stirring for a few minutes longer.
- Add the prosciutto, basil, pine nuts, pepper, lemon zest and toss gently to incorporate
- Serve immediately with shavings of parmesan, a couple of basil leaves, and some cracked black pepper.
- Finish with a drizzle of extra virgin olive oil if you wish.