Farfalle with parma ham
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Dried farfalle pasta; (8oz) |
| 25 | grams | Butter; (1oz) |
| 2 | Shallots; finely chopped | |
| 125 | grams | Button mushrooms; halved (4oz) |
| 375 | grams | Courgettes; cut into 5cm (2 |
| ; inch) thin strips | ||
| ; (12oz) | ||
| 1 | 70 grams pac Italian Parma Ham; torn into pieces | |
| ; (3oz) | ||
| 1 | 200 millilit low fat crme frâiche; (7 floz) | |
| 75 | grams | Freshly grated parmesan; (3oz) |
| Freshly ground black pepper | ||
| Fresh basil leaves to garnish | ||
Directions
Cook the farfalle following instructions on the pack.
Melt the butter and fry the shallots, mushrooms and courgettes for 6-8 minutes, stirring occasionally. Stir in the parma ham, crŠme frâiche, parmesan, cooked drained pasta and freshly ground black pepper to taste. Heat through, transfer to a warmed serving dish and garnish with fresh basil.
Serve immediately. Delicious served with ciabatta bread and mixed salad leaves.
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