Farfalle with peas and Parma ham

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 1 collar Spring onions
  • 1–2 Garlic cloves
  • 2 stem(s) flat leaf parsley
  • 100 g Parma ham
  • 400 g Noodles (e.g. Farfalle)
  • 5 TABLESPOONS Olive oil
  • 2 TABLESPOONS Butter
  • 300 g frozen peas
  • 50 g Parmesan (piece)

Directions

  1. 1

    Put plenty of salted water (approx. 1 teaspoon salt per litre) in a pot to boil. Clean and wash the spring onions. Cut 2 spring onions into long pieces, the rest into rings. Peel garlic and chop finely.

  2. 2

    Wash parsley, shake dry, pluck off leaves and cut finely. Cut or tear ham into pieces.

  3. 3

    Prepare the pasta in boiling water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan. Fry the ham until crispy. Take out.

  4. 4

    Heat the butter in the frying fat. Sauté spring onions and garlic in it. Add peas and 6-7 tablespoons of hot pasta water. Season with salt and pepper, simmer for about 5 minutes. Add ham, parsley and 4 tablespoons of oil to the peas, fold in and season to taste.

  5. 5

    Drain the pasta and mix with the sauce. Arrange on plates. Slice parmesan cheese over them.

Nutrition Facts

KCAL
690 kcal
CARBS
76 g
FATS
30 g
PROTEINS
24 g