Peas, Ham and Rosemary Sauce

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

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

150 mls (5 oz) double or whipping cream, or crème fraiche
good sprig of fresh rosemary, plus

Sauce
Gluten-free

Method

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.