date:Mar 19, 2014
Ingredients
300g dried farfalle (bow-tie) pasta
2 teaspoons olive oil
2 garlic cloves, crushed
6 slices prosciutto, chopped
4 eggs, lightly beaten
300ml reduced-fat thickened cooking cream
3 green onions, thinly sliced
3/4 cup finely grated parmesan cheese
Mixed salad leaves, to serve
Method
1. Preheat oven to 200C/180C fan-forced. Lightly grease a 5cm-deep, 33cm x 19cm (base) ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender