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Creamy pasta with cherry tomato and prosciutto

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Nut-free

A little wine, cream and prosciutto make a quick pasta dinner that feels like a treat. Serve with lots of salad.

By Gino D'Acampo

From Ready Steady Cook

Ingredients

1 tbsp olive oil
55g/2oz fresh peas
6 cherry tomatoes, halved
2 tbsp white wine
100ml/3½fl oz double cream
salt and freshly ground black pepper
150g/5½oz penne pasta, cooked according to packet instructions
4 slices prosciutto

Method

Heat the oil in a pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the cream and season, to taste, with salt and freshly ground black pepper.
Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Tear the prosciutto into the pasta and serve in a warmed pasta bowl.