Fusilli with peas and prosciutto

Makaron z groszkiem i parmąIngredients (2servings):

  • 150g gluten-free fusilli pasta
  • 12 slices prosciutto (GF)
  • 1 cup good quality soya cream (GF)
  • 1 cup freshly podded peas
  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • ¼ teaspoon sweet paprika (GF)
  • ¼ teaspoon chilli (GF)
  • freshly ground black pepper (GF)
  • sea salt
  • 2 large handfuls fresh flat-leaf parsley, leaves picked and chopped




Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook until tender but still firm to the bite, stirring occasionally, around 10 minutes. Drain and set aside.

Heat a saucepan and add the canola oil. Throw in the chopped onion and fry gently for 2-3 minutes. Stir in drained pasta and peas and fry tossing for around 3-4 minutes. Add soya cream and continue tossing for another 3-5 minutes. Season to taste with sea salt, back pepper, chilli and sweet paprika. Stir in prosciutto, sprinkle with the chopped flat-leaf parsley and serve.



GF – make sure the ingredient doesn’t contain traces of gluten!


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3 Responses to Fusilli with peas and prosciutto

  1. Ronald says:

    just wanted to say great blog!

  2. Sally says:

    The recipe seems to be so easy, but yet so tasty. Gotta try this!

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