Pappardelle with vegetables and prosciutto recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 595 calories / serving
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167609 papardelle with vegetables and raw ham HERO

In a large sauce pan, heat the olive oil over a medium heat and gently fry the garlic, stirring continuously for 1 minute. Add the carrot and red pepper and gently fry for a further 5 minutes.

Remove from the heat, add the prosciutto and stir well. Bring a large pan of salted water to the boil and cook the pasta until 'al dente' according to the packet instructions; usually 3-4 minutes.

Drain and add to the pan mixing well with the vegetables. Add the asparagus and dill and season well. Make sure that the pasta is hot before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 100ml olive oil
  • 400g papardelle
  • 100g prosciutto, torn into strips
  • 1 carrot, julienned
  • 2 red peppers, julienned
  • 100g asparagus, blanched, halved lengthwise and chopped in half
  • 2 cloves of garlic, chopped
  • 1tbsp dill, finely chopped
  • salt
  • pepper
  • Energy 2490kj 595kcal 30%
  • Fat 31g 44%
  • Saturates 5g 25%
  • Sugars 9g 10%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 63.5g Protein 19.9g Fibre 3.2g

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