Preparation

1. Peel and grate the garlic cloves.

2. Take off the white onion part of the scallions – you are just using the green tops for this recipe.

3. Chop Proscuitto

4. Grate cheese

5. Chop mint for garnish

6. Zest and juice lemon.

Instructions

1. Place .75 of garlic, scallion tops, and cream into a pan bring to a boil then let simmer, stirring until everything is just tender.

2. Pour the mixture into a blender. Blend until smooth – Watch out for the hot steam. Add salt and whizz just enough to mix it in/.

3. Cook pasta as instructed on the packet, until just al dente.

4. Whilst pasta is cooking melt half the butter in a large skillet, add the garlic, and cook gently until just softened.

5. Drain pasta but reserve a little of the cooking liquid to go into the sauce.

6. Put pasta into the skillet add the peas and warm together for 3 minutes. Add 50ml of reserved pasta water and shake the skillet to make sure the pasta doesn’t stick and is covered by the creamy sauce.

7. Take off the heat and add ham, cheese mint lemon zest, 1 tablespoon of lemon juice, and the remaining half of the butter. Also, add approx. 50ml of pasta water stir until you have the creamy consistency you require.

8. Serve immediately.