Pea and Prosciutto Pappardelle
Pappardelle is a broad, flat ribboned pasta that leads to a gorgeous end result, especially when paired with this pea and prosciutto sauce! It's so lovely to use the peas straight from the pea pods. The zesty lemon flavour of the sauce really makes it a super fresh pasta dish. If you have any trouble finding pappardelle, you can easily substitute with fettuccine.
Recipe Tester Feedback: "The end product looked amazing and tasted amazing as well. My husband absolutely loved it, and it's on order again! I would recommend that everyone should try it. It's absolutely so yummy." - Gerri
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Egg
Preparation Time 10 minutes
Cooking Time 30 minutes
Can be frozen
- prosciutto - 8 slices (approx. 130g)
- Parmesan cheese - 80g
- lemon - 1, small, zest only
- butter - 15g
- pea pods - 200g (approx. 60g prepared weight)
- shallots - 2, peeled and finely sliced
- cream - 300g, pure
- lemon juice - 20g
- pasta - 400g, pappardelle (*can use GF and EF pasta, e.g. fettuccine)
- Boil a large saucepan full of water.
- Cook the prosciutto (8 slices) on a hot frying pan for a few minutes on each side. Set aside on a piece of paper towel to cool completely.
- Add the Parmesan cheese (80g) and lemon zest (from 1 lemon) to the bowl. Grate Speed 8 / 10 seconds. Set aside.
- Add the butter (15g) to the bowl. Program 2 minutes / 100C / Speed 2.
- Add the shelled peas (approx. 60g), shallots (2) and the sliced cooked prosciutto to the bowl. Program 5 minutes / Steaming Temperature / Reverse+Stirring Speed, measuring cap on.
- Add the cream (300g), lemon juice (20g) and the cheese / lemon zest mixture to the bowl. Program 10 minutes / 90C / Reverse+Stirring Speed, measuring cap on.
- Cook the pappardelle (400g) according to the packet instructions. Once cooked, reserve 1/2 cup of the cooking water before draining and discarding the remainder of the water.
- Return the pappardelle to the saucepan and pour the sauce over the top. Stir with a wooden spoon over low heat. Add some of the cooking water if you need to thin the sauce.