Creamy Ham, Pea & Mushroom Pasta
From DonSpain 6 years agoIngredients
- 2tbsp Extra Virgin Olive Oil + 1 extra for the Pasta Water shopping list
- ½tsp Garlic - finely chopped shopping list
- 4tbsp Spring Onions - finely chopped shopping list
- 120g/4oz Cooked Ham - diced shopping list
- 90g/3oz button mushrooms - quartered shopping list
- 60g/2oz frozen Peas - defrosted shopping list
- 90ml/6tbsp dry White Wine shopping list
- 250ml/8fl oz Crème Fraiche or Double Cream shopping list
- 7tbsp Parmesan Reggiano cheese - grated shopping list
- 3tbsp fresh basil - torn shopping list
- 1tbsp flat leaf Parsley - torn shopping list
- Salt and freshly ground black pepper shopping list
- 350g/12oz Pasta of choice - I use Penne - cooked in lightly salted water and 1tbsp olive oil until “al dente”, drained and set aside; shopping list
How to make it
- While pasta is cooking, heat the 2tbsp oil in a large sauté pan, add the spring onions and garlic and cook over a low medium heat, stirring occasionally, until onions softened a bit;
- Add the mushrooms and continue cooking, stirring occasionally, until mushrooms release their liquid and cooked but still with some bite;
- Add peas and wine, increase heat and, stirring, bring to the boil;
- Reduce heat and simmer for a minute or two until liquid reduced somewhat.
- Stir in the ham and sauté for a further minute or so;
- Stir in the crème fraiche/cream and, stirring, add the pasta, 6tbsp parmesan, basil and parsley to heat through and mix everything together well with the sauce to the consistency desired;
- Season to taste and serve with remaining cheese on the side
People Who Like This Dish 9
- refugeesrecipelisting Global, CA
- hungrynow Corralitos, CA
- Karen_B Omaha, NE
- Mimi2813 Grand Junction, Co
- clbacon Birmingham, AL
- DIZ3 Nowhere
- MotherAnn Charlestown Twp., Ohio
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments