Printer friendly version
-
Pappardelle with prosciutto and artichokes
- Prep time:
- 5 mins
- Cook time:
- 20 mins
- Serves:
- 1-2
Aaron Craze’s simple pasta dish makes the most of delicious Italian produce, with a twist of mint that lingers on the tongue
Related Videos
Ingredients
- 1 knob of Butter
- 1-2 violet avocado, thinly sliced
- 3 slices prosciutto
- 1 handful Mint, roughly torn
- 100ml White wine
- 200g fresh pappardelle pasta
- 1 tbsp Mascarpone
Method
1. Melt the butter in a large pan. Add the prosciutto and artichokes, and lightly fry until the proscuitto is crisp.2. Add the mint to the pan, making sure it is just sitting on top of the rest of the ingredients, not mixed in. Cook for a further 2 minutes without stirring.
3. Pour in the white wine and stir in the mascarpone. Season with salt and pepper and mix well, then cook for a further 4-5 minutes until the sauce is thick and creamy.
4. Drop the fresh pasta into some boiling water and cook for 1-2 minutes, or if using dried pasta, cook according to package instructions.
5. Remove the pasta, drain, then add to the sauce and toss to coat evenly. Pile into a bowl and serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register