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    Taglierini with Peas, Prosciutto and Parmesan

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    Taglierini with Peas, Prosciutto and Parmesan

    At this time of year, it’s a joy to use the freshest young podded peas with elegant taglierini. Otherwise, frozen peas or petits pois will be your best bet, because they’ll still be sweet enough to handle the salty prosciutto and Parmesan.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 50g Unsalted butter
    • 2 Salad onions, finely sliced
    • 200g Freshly shelled young peas, or defrosted frozen peas
    • 160g Prosciutto, sliced or torn
    • 350g Taglierini egg pasta
    • 60g Parmesan, finely grated


    1. Melt the butter in a frying pan, then add the salad onions and sweat gently until soft. Add the peas and a dash of water. After a couple of minutes, stir in the prosciutto.

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