Gluten-free pasta with peas and prosciutto

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Peas120 g
• Prosciutto40 g
• Spring onions1
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

In season: April – June

Method

1. Bring a large pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile cut the prosciutto into thin strips and put them in a cold frying pan; turn the heat to medium and cook for 3–4 minutes, until crisp; set aside on a plate.
3. Trim the spring onion and slice it thinly; in the same pan heat the olive oil over low heat and soften it for 2–3 minutes, until soft and translucent.
4. Add the peas and a small ladle of water, cover and cook over medium-low heat for 8 minutes, until tender; taste and add salt only at the end, as the prosciutto is already salty.
5. Add the gluten-free pasta to the water and cook for the time on the packet, until al dente; stir often as it tends to stick.
6. Drain it, keeping a small ladle of the cooking water, and toss it in the pan with the peas for a minute, loosening if needed; finish with the crisp prosciutto and black pepper.