Garganelli With Peppers, Prosciutto And Cream
From Marcella Hazan
Serves 4
Red Peppers, 3
Butter, 50g
Prosciutto, 1 x 1cm thick slice, diced very finely
Frozen Petit Pois, 120g
Whipping Cream, 250ml
Parmesan, 120g grated plus more to serve
Dried Garganelli, 500g
Roast and skin the peppers then remove the seeds and chop into 6mm squares.
Melt the butter and cook the diced ham for 1 minute. Add the thawed peas and cook for another minute. Add the peppers and stir for half a minute. Add the cream, some seasoning and turn the heat to high. Cook, stirring constantly, until the cream thickens.
Toss the sauce with the cooked pasta, swirling in the grated cheese. Serve with additional grated cheese for the table.