Pappardelle with Prosciutto, Rocket & Baby Peas

16 Mar


– Cook 300g dried pappardelle until al dente. Meanwhile, sautee plenty of garlic in olive oil. Add sufficient cooked baby peas and fresh rocket leaves and wilt. Stir through the pappardelle along with 6 or so slices of prosciutto and a generous amount of grated parmesan.

– Drizzle over good evoo to serve.

NB: Prosciutto may sometimes seem an extravagance in a midweek meal. However, because its flavour is so intense, you need only use a little to make a big impact. I buy prosciutto at my local Nosh. They sometimes have a special on one particular variety. I find that about $7-8 worth is enough to use in couple of  meals of pasta or pizza for two.


2 Responses to “Pappardelle with Prosciutto, Rocket & Baby Peas”

  1. Michael T March 31, 2010 at 11:39 pm #

    Hey Anna,

    Any idea where I can get Curry leaves in Auckland?



    • Anna March 31, 2010 at 11:58 pm #

      Hi Mike, you can definitely get them in the Sandringham Shops at any of the Indian grocery stores there. I am just about to write a post about said shops, funnily enough!

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