Pesto Tagliatelle With Prosciutto And Peas

• 30 g walnut halves
• 15 g basil, leaves picked
• 10 g parsley, leaves picked
• 2 None garlic cloves, crushed
• 40 g Parmesan, grated
• 80 ml olive oil
• 6 None Parma ham slices
• 500 g fresh Tagliatelle
• 200 g frozen peas

1. For the pesto, toast the walnuts in a dry pan for 2-3 mins then add to a food processor along with the 1 oz basil, parsley, garlic, 2 oz Parmesan and olive oil. Season then blend until smooth.
2. Heat 1 tsp oil in a frying pan, add the Prosciutto and fry for 3-4 mins, turning, until crisp.
3. Cook the pasta and peas in a pan of boiling, salted water for 3-4 mins until tender. Drain, reserving 1 cup of the water. Mix the pasta, peas and pesto together, adding some pasta water, as needed. Crumble in the Prosciutto and sprinkle with more Parmesan and basil leaves to serve.

walnut halves, basil, parsley, garlic, parmesan, olive oil, ham slices, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/21468 (may not work)