Creamy Sweet Pea, Mint & Prosciutto Pasta

  • cooking time
    20 m
  • calories per serve
    1965.02 cal
  • serves
    6
1 tbsp
olive oil
1
onion, chopped finely
2 cloves
garlic, chopped finely
1
300mL CARNATION Lite Cooking Cream
2/3 cup
grated parmesan, plus extra to serve
400g
dried curly fettucine
2 cups
frozen peas, defrosted
2 tbsp
mint leaves, chopped finely, plus extra leaves to serve
4 slices
prosciutto, torn
Sweet pea tendrils, for garnish, if desired
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
210 g
1965.02
15.98
16.96
8.64
60.04
4.70
453.50
4.93
Average Quantity
per:
100 g
936.47
7.62
8.08
4.12
28.61
2.24
216.12
2.35

Method

  1. Heat oil in a frying pan over medium heat. Add onion and garlic; cook, stirring, for 6-8 minutes or until onion is soft. Add CARNATION Lite Cooking Cream. Reduce heat to medium-low and cook, stirring, for 3-5 minutes until thickened. Gently stir in grated parmesan and remove from heat.

  2. Meanwhile, cook pasta in boiling water according to packet instructions until al dente. Drain, reserving about ½ cup (125mL) cooking water.

  3. In a large bowl, crush half of the peas with a fork until a coarse paste. Add chopped mint and remaining whole peas to cream sauce. Stir through pasta, adding a little reserved cooking water to thin out if necessary.

  4. Divide pasta among bowls and top with prosciutto, extra parmesan, mint leaves, freshly ground black pepper and sweet pea tendrils, if desired.