Prosciutto, pea and lemon pasta

It's spring here in Australia and the weather is well and truly warming up after a (not particularly) cold and (definitely not!) rainy winter!

This is a simple pasta dish to make with only a handful of ingredients that reflects the return to warmer weather.



Prosciutto, pea and lemon pasta
(Serves 4)

Olive oil
1/2 onion, finely chopped
8 slices of prosciutto, chopped
3/4 cup chicken stock
1/2 cup frozen peas (add more or less depending on how much you love peas!)
1 lemon, zested and juiced
400g tagliatelle
75g grated gruyere cheese
2-3 tablespoons of chopped fresh parsley

Heat some olive oil in a saucepan and saute the onion and prosciutto (you want the prosciutto to get a bit crispy around the edges!)

Add the chicken stock, frozen peas, lemon zest and juice and simmer for a couple of minutes until the peas are tender and the stock has reduced.

Meanwhile, cook the tagliatelle until al dente then drain well and add to the sauce with the gruyere cheese, the fresh parsley and plenty of cracked black pepper. Stir well then serve and devour!