prep: 10mins
cook: 12mins
serves: 4


  • 4 slices prosciutto
  • 1 Tbsp caster sugar
  • 400g fresh tagliatelle or fettuccine
  • 500g baby green peas
  • 200mL chicken stock
  • 1-2 cloves of garlic, finely chopped
  • 200 mL Bulla Crème Fraîche
  • 1/4 cup small mint leaves, finely chop half
  • 1 Tbsp basil leaves, finely chopped
  • freshly ground black pepper and salt flakes
  • extra mint or basil leaves, to serve

Creamy Sweet Pea & Crispy Prosciutto Pasta


  1. Preheat oven to 190°C (170°C fan-forced).
  2. Place the prosciutto on a lined oven tray and sprinkle with sugar. Bake for 10 minutes until crisp and set aside until required.
  3. Bring a large saucepan of water to the boil and cook pasta to pack directions. Drain.
  4. Meanwhile, place peas, stock and garlic into a deep frying pan. Bring to the boil and simmer for 5 minutes. Using a slotted spoon, remove 2 large spoonfuls of peas and set aside.
  5. Mash the remaining peas in the frying pan with a vegetable masher, stir in half of the Bulla Crème Fraîche, chopped mint, basil and seasonings.
  6. Add the reserved peas, the whole mint leaves and freshly cooked pasta. Toss well.
  7. Serve pasta with a slice of crisp prosciutto, a dollop of the remaining Bulla Crème Fraîche and garnish with additional herbs.