Gigli is a cone shaped pasta with ruffled edges perfect for capturing ragu, cream or vegetable based sauces. Try out Chef Nick's recipe with prosciutto, peas and gorgonzola.
Serves 4 to 6
Ingredients
x1 Packet Squisito Gigli
100ml Extra virgin olive oil
200g Parma Prosciutto (not too thin, diced)
200g Gorgonzola dolce (broken into chunks)
200g Cream
250g Frozen peas (defrosted)
Grana Padano (grated)
Method
Bring a pot of salted water to the boil, add your pasta and cook according to the packet directions.
While the pasta is cooking, heat a pan over medium heat and add a drizzle of your olive oil.
Add the prosciutto and cook gently.
Once prosciutto has cooked and changed colour, add your peas and cook for a couple of minutes.
Pour in your cream and bring to the boil, turn to low and add the pieces of gorgonzola melting into the cream.
By now your pasta should be cooked. Strain and toss through the sauce ensuring the pasta is coated with the gorgonzola cream.
Serve immediately with a drizzle of olive oil and your Grana Padano.
