Pappardelle with Cos Lettuce, Peas and Prosciutto

 Pappardelle seems to be back in vogue again, and it's unusual that it's current reputation as an elegant pasta is quite converse to it's rustic appeal a decade or so ago. Also in vogue is the cooking of lettuce, which provides a taste almost like a mustardy spinach, to a dish. So i suppose this dish is very much a 'fad' dish; but that's not to say that at the same time it's not very very tasty.

As i couldn't find fresh pappardelle at the market i purchased fresh Lasagne sheets and cut them into 3cm thick ribbons which provides the same end result. Also, if you don't have a reputable grocer, don't use fresh peas: the frozen ones will be better, and cost a 10th of the price.

Ingredients (Serves 2 as main)

• 200gm fresh pappardelle
• 1 cos lettuce heart, stem removed
• 4 thin slices shaved prosciutto
• 1/2 cup freshly shelled peas
• 1 tbsp butter
• 1 tbsp olive oil
• 2 tbsp parsley, finely copped
• 1/2 cup evaporated milk
• 1 clove garlic, finely sliced
• Salt and pepper
• Parmesan

Method

Slice the prosciutto and lettuce into 2 cm thick strips.
Cook the pasta as per packet instructions.
Whilst pasta is cooking, saute the prosciutto and garlic in the butter and olive oil for 2 minutes.
Add the lettuce and saute for a further 1 minute.

Add the peas and cream and bring to a simmer
simmer for 5 minutes; if the sauce becomes too thick, add a little of the water that the pasta is cooking in.

Add the drained pasta and parsley and toss mixture together, seasoning to taste.
Serve immediately with fresh grated parmesan.