Broccoli, spinach and Parma Ham pasta recipe

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A delicious way to reach your five-a-day.

300 g linguine
150 g frozen peas
200 g Tenderstem broccoli, cut into smaller pieces
100 g crème fraîche
3 eggs
75 g Parmesan, finely grated, plus extra to serve
1 tbsp olive oil
4 large garlic cloves, thinly sliced
200 g baby spinach, roughly chopped/shredded
0.5 lemon, zest only, plus extra to serve and the lemon cut into wedges to serve
8 slices Prosciutto di Parma, roughly torn

10.6 oz linguine
5.3 oz frozen peas
7.1 oz Tenderstem broccoli, cut into smaller pieces
3.5 oz crème fraîche
3 eggs
2.6 oz Parmesan, finely grated, plus extra to serve
1 tbsp olive oil
4 large garlic cloves, thinly sliced
7.1 oz baby spinach, roughly chopped/shredded
0.5 lemon, zest only, plus extra to serve and the lemon cut into wedges to serve
8 slices Prosciutto di Parma, roughly torn

10.6 oz linguine
5.3 oz frozen peas
7.1 oz Tenderstem broccoli, cut into smaller pieces
3.5 oz crème fraîche
3 eggs
2.6 oz Parmesan, finely grated, plus extra to serve
1 tbsp olive oil
4 large garlic cloves, thinly sliced
7.1 oz baby spinach, roughly chopped/shredded
0.5 lemon, zest only, plus extra to serve and the lemon cut into wedges to serve
8 slices Prosciutto di Parma, roughly torn

Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, adding the peas and broccoli for the last 3 minutes.
Drain reserving three ladle fulls of water.
Meanwhile whisk together the crème fraîche, eggs and Parmesan, and set aside.
Heat the oil in a large frying pan, add the garlic cooking until golden.
Tip in the drained pasta and vegetables, then add the spinach, stirring until beginning to wilt.
Pour in the cheese and egg mixture and a ladle or two of pasta water, then turn off the heat. Stir until the eggs have cooked in the heat of the pasta, and you have a nice sauce, add a little more pasta water if needed.
Add the lemon zest then stir in Prosciutto di Parma. Divide between plates and top with grated Parmesan, extra lemon zest, black pepper, and lemon wedges for squeezing over.

This recipe is by Emily Kydd and photography by Tim Atkins. It's courtesy of Prosciutto di Parma.

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