Ingredients

• 1 tbsp olive oil
• 55g/2oz fresh peas
• 3 red cherry tomatoes
• 3 yellow cherry tomatoes
• 2 tbsp white wine
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• 150g/5½oz penne pasta
• cooked according to packet instructions
• 2 slices prosciutto
• cut into strips
• 85g/3oz mozzarella
• sliced
• a few shavings of fresh white truffle to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan
• reduce
• then pour in the cream and season
• to taste
• with salt and freshly ground black pepper.
• Bring the sauce to a simmer and cook for 4-5 minutes
• then stir through the cooked penne pasta. Transfer to a gratin dish
• scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes
• or until the mozzarella is melted and bubbling.
• Serve with shavings of fresh truffle to garnish.