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How to make Creamy fettuccine with prosciutto, broad beans and mushrooms

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 300g frozen broad beans
  • 400g Coles Brand fettuccine
  • 100g prosciutto
  • 30g butter, chopped
  • 2 teaspoon olive oil
  • 1 garlic clove, crushed
  • 400g button mushrooms, sliced
  • 300ml Bulla thickened cream
  • 1/2 cup (125ml) chicken stock
  • 1/4 cup flat-leaf parsley leaves, finely chopped
  • Shaved parmesan, to serve
  • Flat-leaf parsley leaves, extra, to serve
  • Crusty bread, to serve

Method

  • Step 1 Cook broad beans in a saucepan of boiling water for 3 mins. Drain and refresh under cold water. Remove shells.
  • Step 2 Cook fettuccine in a large saucepan of salted boiling water following packet instructions or until al dente. Drain.
  • Step 3 Meanwhile, spray a frying pan with olive oil and heat over medium heat. Cook proscuitto for 1-2 mins each side or until golden and crisp. Drain on paper towel.
  • Step 4 In the same pan, melt butter and oil over medium heat. Add garlic and mushroom and cook for 5 mins or until mushroom is golden. Add cream and stock and simmer for 5 mins. Crumble half of the proscuitto and add with the broad beans and chopped parsley. Stir to combine. Add fettuccine and toss to combine.
  • Step 5 Divide pasta among serving plates. Break the remaining proscuitto into large pieces and place on top of pasta. Top with shaved parmesan and extra parsley leaves. Serve with crusty bread.