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Tagliatelle with peas, radicchio and prosciutto recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Main

Ingredients

4 slices prosciutto
375g tagliatelle
1 tablespoon olive oil
2 small spring onions (salad onions), chopped
2 cups (240g) frozen peas
1/3 cup (80ml) chicken stock
1 small radicchio, shredded
shaved parmesan, to serve

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Preparation

Place prosciutto under a preheated grill for 2-3 minutes until crisp. Drain on paper towel. Tear into pieces.

Cook tagliatelle in a large saucepan of boiling, salted water according to packet directions. Drain.

Meanwhile, heat oil in a large frying pan on medium. Sauté spring onion for 3 minutes, until soft. Add peas and stock and simmer for 2 minutes. Toss peas and radicchio gently with pasta on a medium heat until radicchio wilts. Serve topped with prosciutto and parmesan.

If you enjoyed this Tagliatelle with peas, radicchio and prosciutto recipe then browse more Italian recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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