Ingredients

• 4 slices prosciutto
• 20 fine asparagus spears
• 4 ripe tomatoes
• 16 round beans, trimmed and chopped
• 1 cup double podded broad beans
• 4 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 small red onion, chopped
• 2 courgettes, chopped
• salt and freshly ground black pepper
• 1 cup chicken stock
• 500g fettuccine
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• toasted pine nuts
• shaved parmesan cheese

 

 

Method

Grill prosciutto until crispy and then chop into small pieces. Snap asparagus ends and discard. Cut into short lengths. Dunk tomatoes in boiling water for 10 seconds, remove, peel, cut in half, squeeze out seeds and cut flesh into small dice. Heat olive oil. add garlic and onion and cook for 5 minutes. Add zucchini, asparagus and beans and cook for 5 minutes, stirring. Add tomatoes, stock, salt and freshly ground black pepper and cook for 10 minutes, stirring. Cook pasta in boiling salted water until al dente. Drain and combine with sauce in a serving bowl. Add parsley, mint, pine nuts and prosciutto and serve drizzled with extra virgin olive oil and shaved parmiesan.