Ham and pea tagliatelle
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