Pesto Tagliatelle With Prosciutto And Peas - cooking recipe

Ingredients

30 g walnut halves
15 g basil, leaves picked
10 g parsley, leaves picked
2 None garlic cloves, crushed
40 g Parmesan, grated
80 ml olive oil
6 None Parma ham slices
500 g fresh Tagliatelle
200 g frozen peas

Preparation

For the pesto, toast the walnuts in a dry pan for 2-3 mins then add to a food processor along with the 1 oz basil, parsley, garlic, 2 oz Parmesan and olive oil. Season then blend until smooth.
Heat 1 tsp oil in a frying pan, add the Prosciutto and fry for 3-4 mins, turning, until crisp.
Cook the pasta and peas in a pan of boiling, salted water for 3-4 mins until tender. Drain, reserving 1 cup of the water. Mix the pasta, peas and pesto together, adding some pasta water, as needed. Crumble in the Prosciutto and sprinkle with more Parmesan and basil leaves to serve.