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