Creamy Garlic and Pea Pasta
- 2 teaspoons oil
- 2-3 cloves garlic, crushed
- 250ml PHILADELPHIA Light Cream For Cooking
- 1 cup fresh green peas, blanched
- 2 teaspoons chopped thyme
- 400g fettuccine, cooked, drained and kept warm
- 100g prosciutto, grilled until crisp and broken into shreds
- HEAT the oil in a frypan and gently cook the garlic for 1 minute.
- Add the PHILLY, peas and thyme, stir until smooth and simmer for 2 minutes.
- TOSS through the pasta and cook a further 2 minutes or until heated through.
- Spoon into pasta bowls and top with crispy prosciutto.
- Serve immediately
oil, garlic, philadelphia light cream, fresh green peas, thyme, kept
Taken from www.kraftrecipes.com/recipes/creamy-garlic-pea-pasta-116595.aspx (may not work)