Pasta With Peas And Prosciutto - cooking recipe

Ingredients

2 cups fresh or frozen peas
14 oz orecchiette or penne pasta
2 tbsp extra virgin olive oil
1 None large red onion, peeled and thinly sliced
2 cloves garlic, peeled and finely chopped
1 None long red chili, seeded and finely chopped
1 None lemon, zested
2 oz thinly sliced prosciutto, cut into strips
2 cups arugula
None None shaved parmesan, to serve

Preparation

Tip the peas into a pot of boiling, salted water. Bring back to a boil and cook for 3 mins. Remove the peas with a slotted spoon and refresh under cold water. Drain and set aside.
Add the pasta to the same pot of boiling water and cook according to the packet directions. Drain, reserving a 1/2 cup of the pasta cooking liquid.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 mins, stirring, until soft. Add the garlic and chili and cook for another minute, then stir in the peas.
Fold the onion mixture into the pasta, adding the lemon zest, prosciutto and arugula. Stir in a little reserved cooking liquid to moisten the pasta, if necessary. Season to taste and serve topped with parmesan.