Ingredients for 4 persons:
- 250 g of Spaghetti Chitarrone Filotea
- 1 cup of shelled broad beans
- 100-120 g of prosciutto
- 1 onion
- 2 tbsp Extra virgin olive oil
- Salt and pepper
- 1 tbsp of Parsley
- Parmigiano Reggiano cheese
Directions:
Mince the onion, put it in a pan with the broad beans and the oil, cover with water and let cook until the water will be absorbed. Slice the prosciutto in julienne style, put him in the pan, add salt to taste and let cook all together.
Cook the Chitarrone Filotea in salted boiling water, drain the egg pasta and toss it in the pan with the broad beans and the prosciutto.
Serve immediately adding a sprinkle of parsley and grated Parmigiano Reggiano cheese.
Enjoy it!
Buon appetito!
Ringraziamo Concetta Donato, foodblogger di Sale e pepe quanto basta autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
