Cappelli d'angelo with Saffron, Prosciutto & Peas

Serves: 4


  • Olive oil
  • 1 garlic clove chopped
  • 2 slices prosciutto chopped
  • 1 pinch saffron
  • 250ml white wine
  • 2 tbsp mascarpone
  • 1 lemon zested
  • 150g frozen peas defrosted
  • 500g Cappelli d'angelo (angel hair) pasta
  • Basil or parsley, chopped to serve


  • In a deep, non-stick frying pan, heat a splash of olive oil and cook the garlic and prosciutto until golden.
  • Crush the saffron in a small bowl and add 1 tbsp boiling water. Allow to sit for 1 minute and then add to the pan.
  • Pour in the wine and season well.
  • Reduce by half and then add the mascarpone, lemon and peas and heat through.
  • Cook pasta in plenty of boiling salted water until al dente.
  • Drain well and add to the pan with the sauce.
  • Serve with basil or parsley sprinkled over.


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