Creamy pasta with cherry tomato and prosciutto Recipe

Creamy pasta with cherry tomato and prosciutto Recipe

  • 1 tbsp olive oil
  • 55g/2oz fresh peas
  • 6 cherry tomatoes, halved
  • 2 tbsp white wine
  • 100ml/3½fl oz double cream
  • salt and freshly ground black pepper
  • 150g/5½oz penne pasta, cooked according to packet instructions
  • 4 slices prosciutto
  1. Heat the oil in a pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the cream and season, to taste, with salt and freshly ground black pepper.
  2. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Tear the prosciutto into the pasta and serve in a warmed pasta bowl.
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