Photography: Richard Mortimer

Recipes by Suzanne Gibbs

Serving size: Serves 2-4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Pasta

Fettuccine with spinach, prosciutto and cream sauce

INGREDIENTS

1 quantity Fresh Pasta Dough (See here)
1 cup (250ml) cream
½ cup (40g) grated parmesan
1 tablespoon olive oil
4 slices of prosciutto, cut into thin strips
300g baby spinach
½ cup (40g) shaved parmesan

METHOD

1. On a floured surface, roll and cut pasta into long, 8mm wide strips. Set aside. Heat cream in a saucepan on low. Stir in parmesan. Increase heat to medium and cook sauce, stirring constantly, until cheese melts and sauce is smooth. Season to taste and set aside.

2. Heat oil in a large frying pan on high. Cook prosciutto for 1 minute. Add spinach and continue to cook until just wilted.

3. Cook pasta in a large saucepan of boiling, salted water for 4 minutes, until just tender. Drain well and toss through spinach mixture and cream sauce. Serve scattered with parmesan.

Tips

• Use a vegetable peeler or cheese slice to make parmesan cheese shavings.

See here