Yield: 4 servings
|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|
|1||70 grams pac Italian Parma Ham; torn into pieces|
|1||200 millilit low fat crme frâiche; (7 floz)|
|75 grams||Freshly grated parmesan; (3oz)|
|Freshly ground black pepper|
|Fresh basil leaves to garnish|
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, crme 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.