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The first thing is to finely chop the
White Onion (1/2)
Garlic (2 cloves)
Plum Tomatoes (8)
Fresh Basil Leaves (1 handful)
. Set aside.
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.
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.
In the same pan, add the chopped onion and garlic and cook until the onion is starting to soften.
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.
Salt (to taste)
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.
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.
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.
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)
Parmigiano-Reggiano (to taste)
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