Peas, Ham and Rosemary Sauce


  • 150 mls (5 oz) double or whipping cream, or crème fraiche
  • good sprig of fresh rosemary, plus 4 or 5 leaves crushed with salt
  • 200 g (7 oz) can petits pois
  • 50 g (2 oz) prosciutto – the cheaper ends and off-cuts can be used


Scald the cream and rosemary sprig. Remove the sprig, and stir in the crushed herb and the peas. Shred the prosciutto, and combine it with the sauce and pasta.