Prosciutto and pea pasta salad

350 g pasta, such as orecchiette, fusilli or farfalle
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves
100 g prosciutto, sliced
350 g frozen or fresh peas
2 tbsp extra virgin olive oil
2 tbsp white wine
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped
2 tbsp fresh chervil, chopped
2 tbsp fresh mint, chopped

Bring a large saucepan of water to the boil, add plenty of salt and return to the boil. Cook the pasta according to the packet instructions.

While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 minutes. Add the prosciutto and cook a further 5 minutes. Add the peas, cover and cook gently for 5 minutes until the peas are tender and remember that fresh peas will need slightly less cooking time.

In a bowl, mix together the extra virgin olive oil, vinegar and mustard, adding salt and pepper to taste. When the pasta is cooked, drain and refresh with cold water to cool a little. Combine the pasta with the pea and prosciutto mixture, vinaigrette, parsley, chervil and mint before serving.

Original post with credits


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