Roast Peppers and Parma Ham Penne
Back home
1 min read

Roast Peppers and Parma Ham Penne

Roast Peppers and Parma Ham Penne

Ingredients

Method

  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box