Linguine with Peas and Prosciutto
  • 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 
  • 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.
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