Fresh green peas, pasta, sweet onion and prosciutto are sympathetically linked in this juicy Italian dish, served in a soupy style with spoon and fork. It is even more delicious served with freshly made pasta, cut into strips and then into small squares, but it is perfectly acceptable to use any good small dried pasta or broken-up sheets of dried lasagne.
Heat olive oil, and fry onion until soft but not browned. Add prosciutto and peas and toss well. Pour hot chicken broth on top, and cook for 10 minutes until peas are cooked.
Cook pasta in plenty of simmering, salted water until tender. Drain and add pasta to the broth, Add basil, salt and pepper to taste, and cook for 5 minutes or so, stirring occasionally, until pasta is soft.
Serve immediately, adding a little butter to each dish for a touch of richness.
© 1998 All rights reserved. Published by Murdoch Books.