Food, Recipes

Fresh Pea, Parma Ham & Parmesan Pasta


  • 500g tagliatelle pasta
  • 2 Tbsps. olive oil
  • 2 – 4 leeks, thinly sliced
  • 4 – 6 cloves garlic, sliced
  • 350g frozen petit pois peas
  • Zest and juice of half a lemon
  • Sea salt and freshly ground black pepper
  • Grated Parmesan cheese, to serve
  • Parma ham, to serve
  • Pea shoots or fresh mint, to serve
  • Chilli-infused oil, to serve


Using the Le Creuset 28cm Toughened Non-Stick Deep Frying Pan, cook the pasta in boiling salted water until al dente. Drain the pasta and water and keep aside.

Add 2 Tbsps. olive oil to the same heated pan, then add the sliced leeks and garlic and fry over a medium heat until softened.

Add the peas and the zest and juice of half a lemon, then season and add the pasta. Serve warm with grated parmesan, ribbons of Parma ham, pea shoots or fresh mint and a drizzle of chilli-infused oil.