Quick tagliatelle with peas, ricotta and Parma ham
How about trying this dish from @tinastausendschoen today: Tagliatelle with peas, ricotta and Parma ham, prepared using pots from our Original-Profi Collection®.
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
25 min
Total Time
20 min
Cooking Time
5 min
Preperation Time
Ingredients
| 500 g | Tagliatelle |
| 2 tbsp | Olive oil |
| 4x | Spring onions in rings |
| 2 cloves of garlic, finely diced | |
| 300 g | Frozen peas |
| 3 tbsp | Lemon juice - zest of half an organic lemon |
| 150 g | Ricotta |
| 100 g | Parma ham |
| Salt & Pepper |
Instructions
Step 1 of 4:
Prepare tagliatelle according to package directions. Reserve some pasta water if needed.
Step 2 of 4:
Heat olive oil in a pan and sauté garlic and spring onions in it for approx. 4-5 minutes.
Step 3 of 4:
Add peas, lemon juice, and lemon zest to the pan. Add pasta and ricotta, stir well, and thin with a little pasta water if necessary. Season with salt and pepper.
Step 4 of 4:
Divide among 4 plates, arrange prosciutto over the pasta, and grind coarse black pepper over it again. Serve immediately.
