Pork Fillet with Proscuitto, Kipfler Potatoes & Rocket

Spring is well and truly here (ok maybe the weather does not agree) but i'm for one of the first times truly excited about eating wonderful fresh spring food, particularly salads! This one is definitely a 'transitional salad' substantial enough to have in a bit of cold weather. I'm a lover of kipfler potatoes because of their earthy richness, but you could always replace with waxy chat potatoes instead should you wish.

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.