Quadrucci Pasta With Spring Vegetables and Prosciutto

150g Fresh homemade quadrucci
1 courgette, topped and tailed, cut into small dice
50g peas
50g broad beans
olive oil
125ml white wine
salt and pepper
a pinch of torn basil
a pinch of torn parsley
2 slices prosciutto
shaved Parmesan
juice of half a lemon

In a pan warm a lug of olive oil over a medium heat, once warmed add all the vegetables and lightly cook, stirring all time to prevent any colouring.

Cook pasta in plenty of boiling salted water.

Add the wine to the vegetables and allow to reduce and burn of the alcohol, reduce the heat and put a lid on the pan and allow the vegetables to stew in the wine for a couple of minutes. Add the lemon juice and stir together.

 

By now the pasta should be cooked so lift pasta from water with tongs and add the the vegetables, toss the pasta together with the vegetables so pasta becomes coated in the cooking liquid. Add the torn slices of prosciutto and quickly toss together.

Serve topped with grated Parmesan and a drizzle of olive oil and enjoy.