Roast Peppers and Parma Ham Penne
Roast Peppers and Parma Ham Penne



  • 280g penne
  • 8 slices of parma ham, chopped
  • 1 tbsp olive oil
  • 4 chopped spring onions
  • 150g roasted red peppers from a jar, chopped
  • 1 crushed garlic clove
  • 200g crème fraîche
  • 30g each chopped parsley and basil
  • 30g grated parmesan cheese
  • Cook the penne in boiling salted water until al dente, then drain and reserve some of the cooking water. Meanwhile, fry the ham for a couple of minutes until crispy, then remove with a slotted spoon and set aside.
  • Pour the oil into the pan and fry the peppers, garlic and spring onion for 2 mins. Stir in the crème fraîche and the penne, followed by half the crispy ham and most of the herbs. Season well, stir to combine, then add the cheese and a splash of cooking water to loosen the sauce. Sprinkle with the remaining ham and herbs, add an extra grind of black pepper, and serve.
20 mins
4 serving

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