Ingredients
1 tbsp olive oil
55g/2oz fresh peas
3 red cherry tomatoes
3 yellow cherry tomatoes
2 tbsp white wine
100ml/3½fl oz double cream
salt and freshly ground black pepper
150g/5½oz penne pasta, cooked according to packet instructions
2 slices prosciutto, cut into strips
85g/3oz mozzarella, sliced
a few shavings of fresh white truffle to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, reduce, then pour in the cream and season, to taste, with salt and freshly ground black pepper.
3. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Transfer to a gratin dish, scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes, or until the mozzarella is melted and bubbling.
4. Serve with shavings of fresh truffle to garnish.
