Monday 13 July 2015

Creamy pasta with prosciutto and basil

Creamy pasta with prosciutto and basil
  • 400g pappardelle
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic (finely chopped)
  • 125ml single cream
  • 40g finely grated parmesan, plus extra to serve
  • 12 slices (180g) prosciutto
  • 200g ricotta
  • 2 cups basil leaves, plus extra to serve
  • Sea salt & cracked black pepper
  • 4 soft boiled eggs

Cook the pasta in a large saucepan of salted boiling water for 7-8 minutes or until al dente.  Drain, reserving 250ml of the cooking liquid and set aside.  Heat the oil in the saucepan over a medium heat, add the garlic and cook for 30 seconds.  Add the cream and the reserved water and cook for 1 minute.  Return the pasta to the pan with the parmesan, prosciutto, ricotta and basil, sprinkle with salt and pepper and toss to combine.  Divide the pasta between 4 plates, top with a soft boiled egg, extra basil leaves and grated parmesan.

To soft boil the eggs, bring a medium pan of water to the boil and cook for 6 minutes, once done drain under cold running water to stop the cooking process.  Take care when peeling the eggs as they will be very soft!

For this recipe I made my own fresh pasta which really made the dish.  This is a quick and easy light dinner ideal for those summer evenings.

Recipe courtesy of Donna Hay

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