Recipe

Caramelised red onion pasta with prosciutto and rocket

Sweet, sticky caramelised onions are the key to making this pasta recipe shine. With goat's cheese, rocket and prosciutto, this recipe creates a simple yet delicious family meal in a snap

By Jennene Plummer
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Pasta
  • 500 gram casarecce pasta (see recipe tip)
  • 1 cup frozen peas
  • 2 tablespoon olive oil
  • finely grated zest and juice of 1 lemon
  • 100 gram soft goat’s cheese
  • 60 gram bag baby rocket
  • 50 gram prosciutto, torn
  • lemon wedges to serve
Caramelised red onion
  • 2 tablespoon olive oil
  • 25 gram butter
  • 2 large red onions, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoon brown sugar
  • 2 tablespoon red wine vinegar
  • 1 tablespoon fresh thyme

Method

  • 1
    Cook pasta following packet instructions, adding peas in the final 30 seconds. Drain, reserving ¼ cup liquid.
  • 2
    For the caramelised red onion: In a heavy-based saucepan, heat oil and butter on medium. Sauté onion and garlic for 15 minutes. Reduce heat to low. Add sugar, vinegar and thyme. Cook, stirring, for 10-12 minutes until jam-like. Remove from heat and season. Cool.
  • 3
    Toss pasta and peas with combined oil, juice and zest on low. Add reserved cooking liquid, caramelised onion, goat’s cheese and rocket, tossing. Season.
  • 4
    Top with prosciutto. Serve with lemon wedges.

Notes

  • Use penne pasta if casarecce is unavailable.