Creamy Fettuccine with Prosciutto, Broad Beans and Mushrooms

Ingredients

300g frozen broad beans 400g Coles Brand fettuccine 100g prosciutto 30g butter, chopped 2 teaspoon olive oil 1 garlic clove, crushed 400g button mushrooms, sliced 300ml Bulla thickened cream 1/2 cup (125ml) chicken stock 1/4 cup flat-leaf parsley leaves, finely chopped Shaved parmesan, to serve Flat-leaf parsley leaves, extra, to serve Crusty bread, to serve

Method 1. Cook broad beans in a saucepan of boiling water for 3 mins. Drain and refresh under cold water. Remove shells. 2. Cook fettuccine in a large saucepan of salted boiling water following packet instructions or until al dente. Drain. 3. Meanwhile, spray a frying pan with olive oil and heat over medium heat. Cook proscuitto for 1-2 mins each side or until golden and crisp. Drain on paper towel. 4. In the same pan, melt butter and oil over medium heat. Add garlic and mushroom and cook for 5 mins or until mushroom is golden. Add cream and stock and simmer for 5 mins. Crumble half of the proscuitto and add with the broad beans and chopped parsley. Stir to combine. Add fettuccine and toss to combine. 5. Divide pasta among serving plates. Break the remaining proscuitto into large pieces and place on top of pasta. Top with shaved parmesan and extra parsley leaves. Serve with crusty bread.