recipes
Gluten-free pasta shells pea puree, soft cheese and crispy prosciutto
2022-10-19
Ingredients
- 200g frozen peas (Emborg)
- 300ml vegetable stock (Knorr)
- Salt and pepper to season
- Bunch fresh mint leaves
- 75g grated Parmesan cheese (Zanetti)
- 1 leek, chopped
- 1 knob butter (Valio)
- 3 cloves garlic, finely chopped
- 200g gluten free pasta shells (Schar)
- 1 handful lambs lettuce for serving
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Method
Start by heating the stock in a saucepan, add in the peas and cook for 5 minutes. Remove off the heat, season with salt and pepper. Add in the mint leaves and blitz together to a puree. Meanwhile, soften together the chopped leek and onion together with the butter in a pan for 5-6 minutes. Cook the pasta in a pan of salted water until al dente and add to the pan along with the pea puree. Grate in 50g of cheese and mix together well. Spoon into 2 serving bowls and decorate the top with the lambs lettuce and extra cheese and mint leaves.
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