Yield: 4 Servings
|3 tablespoons||Olive Oil|
|2 ounces||Fatty Parma Ham, cut into small cubes|
|2¼ pounds||Fresh Young Broad Beans, shelled and the outer grey skin removed|
|1 pounds||Large Shelled Prawns|
|\N \N||Black Pepper|
|\N \N||Juice of half a lemon|
|4 ounces||Rocket or young spinach leaves, rinsed|
|3 ounces||Cherry Tomatoes|
Heat two tablespoons of olive oil in a large frying pan. Add the cubes of ham and fry until crispy. In the meantime, bring a pan of lightly salted water to the boil for the pasta. Add the tagliatelle and cook it for four or five minutes until just tender.
While thr pasta is cooking, add the broad beans and prawns to the hot fat and stir them briskly for two or three minutes. Season with salt, pepper and lemon juice, remove from the pan with a slotted spoon and keep warm.
Heat the remaining olive oil in the frying pan and add the rocket or spinach, stir-frying it over a high heat for a few moments. Return the beans and prawn to the pan to heat them through. Drain the pasta and put into a warm serving dish. Tip the bean mixture on top and serve at once, scattered with cherry tomatoes.