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RECIPE OF THE MONTH: PROSCIUTTO AND PEA PASTA

posted by on June 16th, 2012

Fresh, delicate and light: this is the perfect recipe for Italian summertime.

Ingredients for 4 people:
  • 400g tagliatelle
  • 3 egg yolks
  • 1 cup of parmesan, finely grated
  • 2 cups frozen peas, blanched
  • 6 slices prosciutto, roughly torn
  • Sea salt and cracked black pepper

Cook the pasta in a saucepan of salted boiling water until the pasta is al dente. Drain well and return to the pan. Add the egg yolks and parmesan and toss. Add the peas, prosciutto and toss. To serve, top with the shaved parmesan

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