We often buy little jars of peas when we’re on holidays in France. This recipe requires peas from a jar which have a distinct and lovely flavour that compliments the other ingredients. Delicious!
Wine Suggestion: Umani Ronchi’s Pecorino Vellodoro is a taste of spring from the Abruzzo region of Italy; floral & fruity with a lovely dry, refreshing minerality.
Tagliatelle with peas & prosciutto – serves 2
- 3 sliced of prosciutto, torn into small pieces
- 75g butter
- 1 shallot, finely diced
- 1 x 400g tin or jar of petits pois
- 250g fresh tagliatelle
- 35g Parmesan, finely grated, plus extra to serve
Heat a non-stick frying over a medium heat, then add the prosciutto and cook until crispy. Remove the prosciutto from the pan and set aside.
Add 50g of the butter to the pan and allow to melt, then add the shallot and cook for 5 minutes or until soft. Add the peas, including their liquid, and cook for about 5 minutes or until reduced by half. Add the cooked prosciutto, then season, and remove from the heat and set aside.
Bring a large pan of salty water to the boil and cook the tagliatelle for 2-3 minutes. Put the frying pan back on the heat and transfer the taliatelle to the pan with tongs. Add an extra ladle of pasta cooking water and the rest of the butter. Add the Parmesan and toss everything together for a couple of minutes, until warmed through – you may need to add a little more of the pasta water.
Serve in warm bowls, sprinkled with more Parmesan and some black pepper.
(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)
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