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Modern Australian recipes

Penne with prosciutto, peas and mint recipe

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Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 4

Ingredients

400 g dried penne
3 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
90 g prosciutto, about 8 thin slices, chopped
250 ml (1 cup) chicken stock
250 g peas, podded
2 tablespoons butter
Salt and freshly ground black pepper
1 tablespoon chopped fresh mint

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Preparation

Bring a large pot of water to a boil over a high heat. Add a large pinch of salt. Add pasta to boiling water and stir until water has returned to the boil. Reduce heat, cover and cook pasta at a fast simmer for 8 minutes.

Heat a large shallow pan over a medium heat. Add oil and onions and cook for 3–4 minutes, stirring often. Add garlic and prosciutto. Cook until prosciutto begins to crisp, stirring often.

Add stock, bring to the boil, then reduce heat. Add peas and simmer for 5 minutes, allowing stock to reduce slightly. Ensure peas are tender.

Remove from heat; add butter and plenty of pepper. Add mint and stir well. Drain pasta, toss with sauce and serve.

If you enjoyed this Penne with prosciutto, peas and mint recipe then browse more Modern Australian recipes, pasta recipes, meat recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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