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Spring lettuce fusilli

Spring lettuce fusilli


Lettuce can be just as tasty hot as cold — try it in this easy recipe

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1763kj 418kcal
  • Fat
    Low 11%
  • Saturates
    Low 13%
  • Sugar
    Low 6%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 65g

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  • 300g Co-op fusilli
  • 150g Co-op frozen British garden peas
  • 40g Co-op prosciutto crudo, torn into large pieces
  • 1 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 1 yellow pepper, diced
  • 2 little gem lettuces, chopped
  • 200ml white wine or chicken stock made with 1/2 reduced-salt stock cube
  • 20g Co-op parmesan wedge, grated


  1. Cook the pasta according to the pack instructions
  2. Add the peas for the last 5 mins of cooking then drain well
  3. While the pasta and peas cook, crisp the prosciutto in a dry frying pan over a high heat for about 30 seconds each side
  4. Set aside to cool
  5. Add the olive oil to the same pan
  6. Cook the onion and pepper over a medium heat for 4-5 mins, then add the lettuce and the wine or stock, and bring to a simmer
  7. Cook for 1-2 mins, then stir in the pasta and season to taste
  8. Crumble over the prosciutto and serve topped with the parmesan

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