This is one of the simplest, freshest-tasting pasta dishes - one look and you just know it's going to taste good. I prefer not to serve cheese with it but don't let that stop you. A quality pecorino would be ideal.
Ingredients
| 200 g | Peas, podded (Main) |
| 200 g | Broad beans, podded (Main) |
| 1 tsp | Caster sugar |
| 1 Tbsp | Olive oil |
| 1 bunch | Parsley, (small bunch), chopped |
| 16 | Olives, green |
| 250 g | Pappardelle pasta |
| 100 g | Prosciutto (Main) |
Dressing
| 3 Tbsp | Olive oil |
| 1 Tbsp | Cider vinegar |
Directions
- Cook the peas and beans separately in boiling water until tender. Don't add salt to the beans until the end of cooking. Add the sugar to the peas.
- Drain and skin the broad beans, then toss the beans and peas with the oil.
- Chop the parsley leaves, then halve and stone the olives.
- Make the dressing by whisking the oil and vinegar. Season with salt and pepper.
- Bring a large saucepan of salted water to the boil. Cook the pasta, then drain and toss with the beans, peas, parsley, olives and dressing.
- Tear the ham into rough pieces, fold through the warm pasta and serve immediately.