Fresh Pea, Parma Ham and Parmesan Pasta

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Fresh Pea, Parma Ham and Parmesan Pasta
Main INGREDIENTS
  • Pasta
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Deep Frying Pan with Helper Handle
£155.00
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Toughened Non-Stick Deep Frying Pan with Helper Handle
Ingredients
Method

Ingredients

Main
  • 500g tagliatelle pasta
  • 2 tablespoons olive oil
  • 2 to 4 leeks, thinly sliced
  • 4 to 6 cloves garlic, sliced
  • 350g frozen petits pois peas
  • >½ lemon, zest and juice
  • Sea salt and freshly ground black pepper
To Serve
  • Parmesan cheese, grated
  • Parma ham, cut into ribbons
  • Pea shoots or fresh mint
  • Chilli-infused oil

  • Method

  • 1
    Using the Le Creuset Toughened Non-Stick 28cm Deep Frying Pan, cook the pasta in boiling salted water until al dente. Drain the pasta and water and keep to one side.
  • 2
    Carefully wipe the inside of the pan with kitchen paper to dry then add 2 tablespoons of olive oil. Then add the sliced leeks and garlic and fry over a medium heat until softened.
  • 3
    Add the peas and the zest and juice of half a lemon, then season and add the pasta. Serve warm with the grated Parmesan, ribbons of Parma ham, pea shoots or fresh mint and a drizzle of chilli-infused oil.