Name: Prosciutto & pea pasta gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram curly pasta; 1 teaspoon cornflour; 300 millilitre pouring cream; 20 gram butter; 8 slice prosciutto, chopped coarsely; 3/4 cup (90g) frozen peas, thawed; 1 cup (80g) finely grated parmesan

Ingredients

375 gram curly pasta

1 teaspoon cornflour

300 millilitre pouring cream

20 gram butter

8 slice prosciutto, chopped coarsely

3/4 cup (90g) frozen peas, thawed

1 cup (80g) finely grated parmesan

Method

1.Cook pasta in a large saucepan of boiling, salted water until just tender; drain. Return to pan.

2.Blend cornflour and a little of the cream until smooth; stir in remaining cream.

3.Melt butter in a large frying pan over medium heat; cook prosciutto, stirring, 3 minutes or until browned lightly. Add cream mixture, peas and half the parmesan, stirring, until sauce boils and thickens slightly. Pour sauce over hot pasta; toss to combine. Season to taste.

4.Preheat grill (broiler) to high.

5.Spoon pasta mixture into an oiled 2-litre (8-cup) ovenproof dish; sprinkle with remaining parmesan. Place under hot grill for 8 minutes or until top has browned lightly.

You can use any variety of short pasta you like in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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