Ham and pea tagli­atelle

Ormskirk Advertiser - - Recipe Of The Week -

THIS is a re­ally easy and eco­nom­i­cal recipe to make for the family.

I have used crème fraiche as a slightly health­ier op­tion, but if you pre­fer you can sub­sti­tute the crème fraiche for cream, and if you are cook­ing for adults you can add 125ml of white wine to the mush­rooms dur­ing cook­ing.

Ingredient­s: 1 tbsp olive oil 250g mush­rooms, sliced 1 clove of gar­lic, finely chopped 150g spinach, chopped 325g frozen pe­tit pois 150g thick-cut ham 200ml crème fraiche 1 tbsp di­jon mus­tard 300g tagli­atelle 25g parme­san, grated


Add the tagli­atelle to a pan of boil­ing wa­ter and sim­mer for around eight min­utes, adding the pe­tit pois for the fi­nal two min­utes, drain re­serv­ing some of the starchy wa­ter, re­turn the pasta to the pan.

Mean­while whilst the pasta cooks: Heat the olive oil in a pan and pan-fry the mush­rooms, gar­lic and spinach for a few min­utes, add the white wine here if us­ing.

Add the ham, mus­tard and crème fraiche to the pan and heat un­til sim­mer­ing. Add five ta­ble­spoons of the pasta wa­ter to loosen the sauce. Sea­son to your taste and con­tinue sim­mer­ing for two min­utes.

Stir in the pasta and peas, fin­ish cook­ing for a fur­ther two min­utes. Fol­low­ing that, serve with freshly grated parme­san and en­joy!

Les­ley and her hus­band Roberto own Roberto’s Ital­ian on Ocean Plaza, for more of Les­ley’s Recipes pop by and say hello, or go to: face­book.com/rober­tossouth­port or www.rober­tosi­tal­ian. co.uk

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.