I rarely enjoy creamy pastas, but the prosciutto gives this garganelli dish such great flavour that I really love it. You can use any short pasta you like.
400g dried garganelli pasta
1 cup frozen peas
2 tbsp unsalted butter
150g thinly sliced prosciutto, cut into 1cm-wide strips
1 cup of shredded rocket
50g parmesan, finely grated, plus extra for serving (optional)
freshly ground black pepper
extra virgin olive oil
1. Bring a large pot of water to the boil and add a good deal of salt (it should taste like the sea). Cook the pasta according to the packet instructions until al dente.
2. While the pasta is cooking, bring a small pan of salted water to the boil and cook the peas for 30 seconds only, then drain and refresh in cold water. Set aside.
3. Place a large, heavy frypan over low heat. Add 1 tablespoon of butter and cook the prosciutto briefly, just enough to warm it and flavour the butter. Add the cream and continue to cook until it starts to thicken. Stir the peas and the remaining butter into the sauce, letting the butter melt.
4. Drain pasta and add to the prosciutto pan with the rocket. Toss to coat in the sauce, then stir in the parmesan.
5. Spoon the pasta into 4 bowls and finish with a grind of pepper, a drizzle of extra virgin olive oil and more cheese, if you like.