Farfalle with parma ham

Yield: 4 servings

Measure 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 crŠme 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, 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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