Prep Time 20 Min Cook Time 15 Min Ready in 35 Min Serves 4

Malta Independent - - CROSSWORD & FUN -

Fen­nel and pro­sciutto crumb pasta In­gre­di­ents

375g dried fet­tuc­cine pasta 2 tea­spoons ex­tra vir­gin olive oil 6 thin slices pro­sciutto (see note) 3 gar­lic cloves, thinly sliced 1 ta­ble­spoon chopped fresh thyme leaves 2 fen­nel bulbs, trimmed, cut into wedges 1 brown onion, halved, thinly sliced 1/2 cup salt-re­duced chicken stock 200ml tub light sour cream 1 cup frozen peas 2 ta­ble­spoons finely grated parme­san, plus ex­tra to serve


1. Cook pasta fol­low­ing packet di­rec­tions. 2. Mean­while, heat oil in a large, deep fry­ing pan over medium-high heat. Add pro­sciutto and 1/3 of the gar­lic. Cook for 1 minute each side or un­til crisp and golden. Add thyme. Cook for 30 sec­onds or un­til fra­grant. Get Trans­fer to a pa­per towel-lined plate. Cool 5 min­utes. Crum­ble pro­sciutto. 3. Re­turn pan to medium-high heat. Add fen­nel and onion. Cook for 5 min­utes or un­til golden and ten­der. Add re­main­ing gar­lic. Cook for 30 sec­onds or un­til fra­grant. Whisk stock and sour cream to­gether un­til smooth. Add to pan with peas. Cook, with­out boil­ing, for 2 min­utes or un­til peas are ten­der (see note). 3. Add pasta and parme­san to cream mix­ture. Stir un­til heated through. Sea­son with pep­per. Toss to com­bine. Serve sprin­kled with pro­sciutto mix­ture and ex­tra parme­san.

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