Angel hair pasta with saffron, prosciutto & peas
Cooking time
Ready in 15 minutesSkill level
EasyServings
Serves 2A special midweek pasta dish that has the added bonus of being low-fat, so you can enjoy it without any guilt!
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 369
- protein
- 11.7g
- carbs
- 52.9g
- fat
- 9.3g
- saturates
- 5.2g
- fibre
- 3.9g
- sugar
- -
- salt
- 0.36g
Ingredients
- olive oil
- 1 garlic clove, chopped
- 2 slices prosciutto, chopped
- 1 pinch saffron
- 250ml white wine
- 2 tbsp mascarpone
- 1 lemon, zested
- 150g frozen peas, defrosted
- 100g angel hair pasta or vermicelli pasta
- basil or parsley, chopped to serve
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Method
- In a deep, non-stick frying pan, heat a splash of olive oil and cook the garlic and prosciutto until golden. Crush the saffron in a small bowl and add 1 tbsp boiling water. Allow to sit for 1 minute and then add to the pan. Pour in the wine and season well.
- Reduce by half and then add the mascarpone, lemon and peas and heat through. Cook the pasta following the pack instructions. Drain well and add to the pan with the sauce. Serve with basil or parsley sprinkled over.
Recipe from olive magazine, September 2009
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Comments
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This was a huge disappointment. I followed the recipe to the t, but the vibrant yellow saffron colour just didn't happen - it ended up as a sickly off-white instead - with a flavour to match.
The marscapone and lemon made it taste as though I'd mixed a lemon flavoured dessert in with some pasta. There were also way too many peas.
It was so bad that my boyfriend "accidentally" spilled his drink on it so he wouldn't have to finish it.