Ingredients:
- 1 package of Tagliatelle Melissa Primo Gusto pasta,
- 2 tablespoons butter,
- 1 handful of fresh mint leaves,
- a few fresh basil leaves,
- 1 cup frozen peas,
- juice and zest of 1 lemon,
- 4 sun-dried tomatoes,
- 2 tablespoons olive oil,
- about 1/3 slice of Parmigiano Reggiano,
- 4 slices prosciutto,
- salt and pepper.
Preparation:
Cook the tagliatelle pasta al dente for about 6 minutes. Arrange a few sprigs of mint and basil leaves on the heated butter. Add the frozen peas and fry for a while. Add the lemon juice and grated zest. Mix for a few minutes until everything is soft. Add the chopped dried tomatoes and drizzle with olive oil. Remove the mint and basil. Add the tagliatelle pasta and, if necessary, a little water from the cooked pasta. Add the grated Parmigiano Reggiano cheese and mix again. Season with salt and pepper to taste. Garnish with prosciutto slices before serving.