Crispy Prosciutto with Brown Mushrooms & Legumes

Crispy Prosciutto with Brown Mushrooms & Legumes

Cooking time: 30 minutes, serves 4

  • 375g Vetta High Protein Low Carb
  • 100g Prosciutto
  • 2 cloves garlic, finely chopped
  • 250g brown mushrooms
  • 1 bunch fresh thyme (just for garnish)
  • 1 teaspoon dry thyme
  • 300g broad beans
  • 1 tablespoon butter
  • Parmesan cheese, to serve
  • Salt and cracked pepper, to serve
  • 2 tablespoons olive oil, plus extra for drizzling
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Place onto a baking tray broad beans making sure all evenly spread. Put into oven at 180deg for 5-7min.
  3. Wait for beans to cool, peel skin so you are left with only the green flesh and put aside.
  4. Place chopped prosciutto, garlic and dried thyme into a pan on medium heat with olive oil. Cook until the Prosciutto becomes slightly crispy.
  5. Add brown mushrooms and butter into the pan, stir through and cook until wilted.
  6. Pour contents of the pan and broad beans into the pot with cooked pasta and stir through.
  7. To serve, top pasta with parmesan cheese, a drizzle of olive oil, a sprinkle of fresh thyme and season with salt and cracked pepper.