This easy and delicious pasta recipe is the perfect weeknight meal. Topped with Castello Marquis cheese, this is a plate you’ll want to indulge in.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- YieldServes 4
Ingredients
- 6 slices prosciutto, sliced into roughly 2cm pieces
- ½ bag rocket
- 1 cup field mushrooms, sliced
- 1 tablespoon butter
- 50g butter
- A handful of sage, thinly sliced
- 2 portions of pappardelle pasta
- 1 tablespoon olive oil
- Salt
- Castello Marquis cheese, for garnish
Cooking Method
1
Bring a heavily salted pot of water to a boil.
2
Cook pappardelle to al dente and drain. Drizzle with olive oil and toss to combine to stop sticking, set aside.
3
Fry mushrooms in a pan with 1 tablespoon of butter on medium heat then set mushrooms aside.
4
In the same pan, add 50g of butter and sage and sear for a minute on medium heat.
5
Add in pappardelle pasta and mix.
6
Add in mushrooms, prosciutto, rocket salad and toss until warmed.
7
Serve with generous slices of Castello Marquis to garnish.
8
Enjoy!
This recipe is courtesy of Black Box member, Jay Moore.
