400 g of tagliatelle
1 kg of broad beans in their pods
200 g of chopped prosciutto
1 sprig of rosemary
1 clove of garlic, peeled
1 sprig of thyme
6 soup spoons of olive oil
Parmesan cheese, grated to taste
Salt and black pepper, ground to taste
400 g of tagliatelle
1 kg of broad beans in their pods
200 g of chopped prosciutto
1 sprig of rosemary
1 clove of garlic, peeled
1 sprig of thyme
6 soup spoons of olive oil
Parmesan cheese, grated to taste
Salt and black pepper, ground to taste
Remove the broad beans from their pods and place them in a pot
Cover with water
Add the thyme, garlic, and rosemary
Bring to a boil and let simmer for 1 hour, or until the broad beans are tender
Drain, pour over half of the olive oil, and add the prosciutto
Toss the cooked tagliatelle in the remaining olive oil and combine well
Add the broad beans and prosciutto
Season with salt and black pepper to taste
Sprinkle Parmesan cheese over the pasta and serve immediately, with additional Parmesan cheese if desired.
