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