Cooking Instructions
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Step 1
The first thing is to finely chop the
White Onion (1/2)
,
Garlic (2 cloves)
,
Plum Tomatoes (8)
, and
Fresh Basil Leaves (1 handful)
. Set aside.
Step 2
Cut in thin slices the
Prosciutto (3 slices)
and set aside. I also like to remove the fat but this is not essential I just think it makes it slightly healthier.
Step 3
Once all the chopping is done stir fry the prosciutto in a hot pan with
Olive Oil (as needed)
until is crispy and put on kitchen to absorb the extra oil.
Step 4
In the same pan, add the chopped onion and garlic and cook until the onion is starting to soften.
Step 5
Then add the
Green Peas (1 2/3 cups)
, leaving 3 tbsp aside for later and a splash of water, leave to cook at a medium temperature. Then add the
Red Chili Pepper (1/2)
and chopped basil mix and continue to cook.
Step 6
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
to your taste and continue to cook at a low temperature. In the meantime, cook the
Spaghetti (5.5 oz)
following the package instructions.
Step 7
Reserve some of the pasta water in a cup and add half of it to the peas, mix and continue to cook for another 5 minutes.
Step 8
Using a handheld blender, blend the peas to a rough texture leaving some whole and add the remaining of the pasta water. Add the chopped tomato and continue to cook.
Step 9
Once the pasta is cooked add it to the peas and mix. If the sauce is too thick add more pasta water. Mix and add the remaining 3 tbsp of peas,
Mozzarella Cheese (to taste)
and
Parmigiano-Reggiano (to taste)
.
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