Linguine with Peas and Prosciutto
Ingredients
- ½ cup Bertozzi Freshly Grated (plus extra to serve)
- 1 lb linguine
- ¼ cup butter
- Chopped scallions
- 4 tbsp dry white wine
- ½ cup peas
- Prosciutto
- Salt and pepper
- Fresh basil
Preparation
- Cook the linguine in salted boiling water following the pack instructions.
- Meanwhile, melt the butter and sauté the green onions until softened, about two minutes.
- Add the wine and let it bubble up for a few moments.
- Stir in the peas and heat gently for one or two minutes.
- Add 3 tbsp of the pasta water to the peas.
- Drain the pasta.
- Add the pasta, prosciutto and Bertozzi Freshly Grated to the spring onion and pea mixture.
- Re-heat gently for a few moments and season.
- Serve at once, with more Parmigiano-Reggiano and basil leaves.
