Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Pasta express with Prosciutto
Description
Pasta is a classic at home. After my Bolognese last week, here's an express version with prosciutto. Let's face it, serving the same recipes over and over again can quickly become monotonous. So I'm always on the lookout for simple, quick and delicious dishes - perfect for weeknights. Then again, maybe you're like me: I always buy frozen peas, but apart from for my soup or Olivieh salad, they often sit in the freezer. So this recipe is a great way to use them in a gourmet dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions.
2. Meanwhile, heat a drizzle of olive oil in a frying pan and gently fry the garlic without browning it.
3. Add the frozen peas and cook until all the water has evaporated.
4. Stir in the crème fraîche and season with salt, pepper and, if desired, chopped chilli pepper.
5. Add one cup of the pasta cooking water to the sauce and mix well.
6. Drain the pasta, add to the sauce and toss to coat well.
7. Arrange on plates, garnish with strips of prosciutto and serve with a fresh salad.
THERMOMIX® METHOD.
