Pasta With Peas & Torn Prosciutto

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (171.4 g)
  • Calories 318.2
  • Total Fat - 7.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 66.2 mg
  • Sodium - 295 mg
  • Total Carbohydrate - 48 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.4 g
  • Protein - 14.8 g
  • Calcium - 28.1 mg
  • Iron - 3.4 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.8 mg

Step 1

Heat the oil in a large non-stick frying pan over medium heat and add the garlic, salt and pepper and cook for 1 minute and then add the peas and crème fraîche, bring to a simmer and cook for 2 minutes.

Step 2

While the peas are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente and then drain, reserving ½ cup (125ml) of the cooking water.

Step 3

Add the reserved cooking water to the pea mixture and lightly crush the peas and then add the pasta and toss to combine and then top with the prosciutto, mint (if using), parmesan and pepper to serve.

Step 4

Cook’s note: We used fresh pasta varieties, which are available from selected supermarkets, specialty grocers, delicatessens and online at If you can’t find fresh flavoured pastas, plain dried varieties also work – follow the cooking times on the packet.

Tips & Variations

No special items needed.