Pâtes à la Crème et au Jambon (Creamy Ham and Pea Pasta)
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Ingredients
- 400 g tagliatelle
- 200 g cooked ham slices
- 150 g frozen peas
- 250 ml double cream
- 40 g parmesan, grated
- 1 garlic cloves
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 788 kcal
- Protein
- 28.7 g
- Carbohydrate
- 76.1 g
- of which sugars
- 5.7 g
- Fat
- 40.5 g
- of which saturates
- 23.7 g
- Fibre
- 4.9 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the tagliatelle in boiling salted water according to the pack instructions, adding the peas for the final 2 minutes. Drain, reserving a splash of the cooking water.
- 2
Melt the butter in a large pan and cook the garlic for 30 seconds, then add the ham and warm through for 2 minutes.
- 3
Pour in the double cream and simmer for 2-3 minutes.
- 4
Toss in the drained pasta and peas, adding a splash of the reserved water to loosen if needed.
- 5
Stir through the parmesan and season well.
- 6
Serve immediately.
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