Spaghetti with polpettine, prosciutto and peas | Sainsbury`s Magazine

Ingredients

• 1 x 500g pack Taste the Difference Freedom Food British veal mince
• 70g sliced prosciutto, finely chopped
• 100g dried fine breadcrumbs (or 50g if you use Panko breadcrumbs)
• 1 tsp finely chopped mint leaves
• 1 large egg yolk
• 75g Parmesan cheese, freshly grated, plus extra to serve
• 2 tbsp olive oil
• 75ml double cream
• 400g-500g spaghetti
• 200g shelled fresh or frozen peas