Spring Pasta with Crispy Prosciutto, Peas, Mushrooms and Parmesan

Updated at: Wed, 31 Mar 2021 13:18:54 GMT

Step 1

Cook pasta in boiling, salted water until al dente.

Step 2

Meanwhile, in a large skillet add olive oil and heat until hot. Add the prosciutto and fry on both sides until crispy, Transfer to a plate lined with a paper towel to drain.

Step 3

In the same skillet, melt the butter and cook shallots until wilted and fragrant. Add mushrooms and cook until they release their juices. Add sherry and cook until reduced slightly, add Worcestershire sauce, garlic, heavy cream and parsley. Turn off flame and set aside.

Step 4

Chop the crispy prosciutto into thinner slices and set aside.

Step 5

In the final stages of pasta cooking, add asparagus and peas to boiling water. Cook for 1 minute until vegetables are bright green. Drain pasta and veggies in a colander.

Step 6

Add pasta and veggies back into the pasta pot. Reheat mushroom sauce until hot. Add mushroom sauce to pasta and crispy prosciutto toss to coat.

Step 7

Pour mixture into a large pasta bowl. Top with a garnish of fresh parsley and freshly grated parmesan on top.

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