Creamy Sweet Pea & Crispy Prosciutto Pasta

Updated: 25 June 2012 | Author: Bulla Dairy Foods

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Creamy and delicious.

Method ( Stove top & pre-heat oven 190c)

1. In a medium saucepan place the peas and chicken stock, bring to the boil over a high heat and boil 5 minutes.
2. Place the prosciutto on a lined oven tray and sprinkle with sugar. Place the tray in the pre-heated oven 190c for 10 minutes. Cook Pasta as per pack instructions and drain.
3. Using a slotted spoon remove 2 large spoonfuls of the peas and set aside in a bowl.
4. Place the remaining peas and stock into the work bowl of a food processor and process until smooth.
5. Add half the mint leaves and half the Bulla Crème Fraiche process until well combined.
6. In a large bowl place the Hot pasta and Pea puree, remaining peas and mint leaves and toss gently. Season with black pepper.
7. Serve Pasta and top a slice of crispy prosciutto and a dollop of crème Fraiche garnish with micro herbs and serve.

Fresh Pasta

1. Place the Pasta flour / Semolina into the work bowl of a food processor. Turn the processor on and add the egg yolks and oil.
2. Add a little water and continue to mix until mixture comes together in a large ball.
3. Remove pasta from the work bowl and knead together 3 – 4 minutes until dough is soft and pliable.
4. Wrap in Plastic and refrigerate 20 mins or up to 1 hour.
5. Divide mixture into 3 and roll though pasta machine to desired thickness and shape.
6. Cook in boiling salted water 5-6 minutes until cooked through.
7. Drain and use as required.