Angel hair pasta with artichokes and proscuitto
You’ll stress less knowing that you can magic up this fresh meal in just 15 minutes!
240 g, angel hair
1 clove(s), crushed
64 g, (Buy 80g), fat trimmed, chopped
Artichoke hearts, canned, rinsed, drained
Frozen green peas
1 cup(s), (120g), thawed
Fresh flat-leaf parsley
2 tbs, chopped
Shaved parmesan cheese
⅓ cup(s), (25g)
Salted bagel crisps
25 g, lightly crushed
1 medium, cut into wedges, to serve
- Cook pasta following packet instructions. Drain, reserving ¼ cup (60ml) cooking water. Return pasta to pan.
- Meanwhile, heat oil in a frying pan over medium heat. Cook garlic, and pancetta stirring until golden. Add artichokes and peas. Cook, stirring, for 1 to 2 minutes. Add artichoke mixture to pasta. Add pasta water to moisten. Season. Combine.
- Serve pasta with flat-leaf parsley, parmesan cheese, bagel crisps and lemon wedges.
SERVING SUGGESTION: Salad of baby cos leaves, red onion, cucumber and balsamic vinegar.