Creamy pasta with cherry tomato and prosciutto
A little wine, cream and prosciutto make a quick pasta dinner that feels like a treat. Serve with lots of salad.
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 55g/2oz fresh peas
- 6 cherry tomatoes, halved
- 2 tbsp white wine
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- 150²µ/5½´Ç³ú penne pasta, cooked according to packet instructions
- 4 slices prosciutto
Method
Heat the oil in a pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the cream and season, to taste, with salt and freshly ground black pepper.
Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Tear the prosciutto into the pasta and serve in a warmed pasta bowl.
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