Pappardelle with broad beans, peas and prosciutto
This is one of the simplest, freshest-tasting pasta dishes - one look and you just know it's going to taste good. I prefer not to serve cheese with it but don't let that stop you. A quality pecorino would be ideal.
|200 g||Peas, podded|
|200 g||Broad beans, podded|
|1 tsp||Caster sugar|
|1 Tbsp||Olive oil|
|1 bunch||Parsley, (small bunch), chopped|
|250 g||Pappardelle pasta|
- Cook the peas and beans separately in boiling water until tender. Don't add salt to the beans until the end of cooking. Add the sugar to the peas.
- Drain and skin the broad beans, then toss the beans and peas with the oil.
- Chop the parsley leaves, then halve and stone the olives.
- Make the dressing by whisking the oil and vinegar. Season with salt and pepper.
- Bring a large saucepan of salted water to the boil. Cook the pasta, then drain and toss with the beans, peas, parsley, olives and dressing.
- Tear the ham into rough pieces, fold through the warm pasta and serve immediately.