Thursday, August 8, 2013

Pea and ham pasta

Delicious when served with parmesan cheese.

[Serves 4]



500g fettucini

120g Gypsy ham,

cut into strips

3 tbsp butter

3 tbsp olive oil

250g frozen peas

2 tsp finely grated

lemon zest

2 tbsp fresh lemon juice

sea salt flakes and freshly ground black pepper

To serve:

Parmesan cheese, finely grated





1 Melt the butter in a large frying pan. Add the ham and cook until crisp on the edges. Remove with a slotted spoon and set aside on paper towel.

2 Add the olive oil to the pan and then the peas, and cook until the peas are bright green.

3 Cook the pasta according to packet instructions.

4 Drain the pasta (reserving 1 cup of the cooking water) and tip the pasta back into the pot.

5 Add the ham, peas, lemon zest and juice. (Loosen with some extra-virgin olive oil or some of the cooking water if necessary.) Season well.

6 Serve immediately, with plenty of grated Parmesan sprinkled over the top.

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