Difficulty: Easy
Shell the peas and cook them in salted boiling water for about 8 minutes. Drain and cool under cold running water to preserve their vibrant color and texture.
Melt the butter in a saucepan over medium heat. Add the peas, season with salt, and cook for 5 minutes until tender. Stir in the diced cured ham and cook for another 8 minutes, allowing the flavors to meld beautifully.
While that's simmering, cook the Panzani thin noodles in 3 liters of boiling salted water for about 8 minutes, until al dente.
Finely chop the basil, parsley, and mint leaves. Drain the noodles and add them to the pan with the peas and ham, along with the chopped herbs.
Sprinkle with grated Parmesan cheese, season with salt and freshly ground pepper to taste, and stir gently to combine.
Serve hot on a warmed platter for the best experience.
Chef Hubert's recipes for Panzani
