Crispy Prosciutto & Intensely Arugula Micro Pasta
A simple and elegant meal that's sure to please.
Ingredients
· 12 Oz Penne Pasta
· 2 Oz Diced Prosciutto
· 2 Oz Grapeseed Oil or Other Vegetable Oil
· 2 Tbsp Garlic
· 1/4 Cup White Wine
· 1/4 Cup Chicken Stock
· 2 Cups GoodLeaf Intensely Arugula Microgreens
· 1 Cup GoodLeaf Sweet Pea Shoots
· 1 Tbsp Sea Salt
· 1 Tbsp Lemon Juice
Instructions
Cooking Prosciutto
In a hot pan, add oil and prosciutto. Crisp up prosciutto and add in shallots and garlic, reduce heat by half.
Once shallots and garlic have slightly softened, add white wine and allow to cook out for 1 minute.
Add chicken stock and peas, turn up heat to high, allowing peas to cook thoroughly.
Add cooked al dente pasta to the pan and toss/stir over heat for 1-2 minutes.
Remove from heat, fold in GoodLeaf Intensely Arugula Microgreens and add lemon juice. Season to taste with salt and pepper and top with GoodLeaf Sweet Pea Shoots.
Cooking Pasta
Add 1 tablespoon of sea salt to 3 litres of water.
Bring to a rolling boil, add pasta and cook until al dente. Strain and add to pan.
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