Warm your soul with a creamy bowl of deliciousness. Full of hearty pasta, beans and prosciutto what's not to love.
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes
Ingredients
300g frozen broad beans
400g fettuccine
100g prosciutto
30g butter, chopped
2 tsp olive oil
1 garlic clove, crushed
400g button mushrooms, sliced
300ml Bulla Thickened Cream
½ cup (125ml) chicken stock
¼ cup flat-leaf parsley leaves, finely chopped
Shaved parmesan, to serve
Flat-leaf parsley leaves, extra, to serve
Crusty bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook broad beans in a saucepan of boiling water for 3 mins. Drain and refresh under cold water. Remove shells.
Step 2
Cook fettuccine in a large saucepan of salted boiling water following packet instructions or until al dente. Drain.
Step 3
Meanwhile, spray a frying pan with olive oil and heat over medium heat. Cook proscuitto for 1-2 mins each side or until golden and crisp. Drain on paper towel.
Step 4
In the same pan, melt butter and oil over medium heat. Add garlic and mushroom and cook for 5 mins or until mushroom is golden. Add cream and stock and simmer for 5 mins. Crumble half of the proscuitto and add with the broad beans and chopped parsley. Stir to combine. Add fettuccine and toss to combine.
Step 5
Divide pasta among serving plates. Break the remaining proscuitto into large pieces and place on top of pasta. Top with shaved parmesan and extra parsley leaves. Serve with crusty bread.
