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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.