Pasta with peas & torn prosciutto

SERVES 4

1 tbsp extra-virgin olive oil

2 cloves garlic, crushed

sea salt and cracked

black pepper

280g frozen peas

250g tub crème fraîche

300g fresh tagliatelle

8 slices prosciutto, torn

baby mint leaves, to serve (optional)

grated parmesan, to serve

• Heat the oil in a large nonstick frying pan over a medium heat. Add the garlic, salt and pepper and cook for 1 minute. Add the peas and crème fraîche, bring to a simmer and cook for 2 minutes.
• While the peas are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. 
• Add the reserved water to the pea mixture and lightly crush the peas. Add the pasta and toss. Top with the prosciutto, mint (if using), parmesan and pepper to serve.

 FRESH OR DRIED? YOU CHOOSE

In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.