Pairs well with Pasta with Ham and Peas
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Pasta with Ham and Peas
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A creamy pasta dish cooked in a single pan with crispy ham and fresh peas.
00:30:00 total
Serves 4
easy
Main Various
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Ingredients
- Ditaloni Rigati - 320 g (pasta type)
- Prosciutto cotto - 250 g (cooked ham)
- Pisellini - 200 g (fresh peas)
- Cipollotto fresco - 130 g (fresh spring onion)
- Pecorino Romano DOP - 50 g (to be grated)
- Brodo vegetale - 1 l (vegetable broth)
- Olio extravergine d'oliva - 4 tablespoons (extra virgin olive oil)
- Sale fino - to taste (fine salt)
- Pepe nero - to taste (black pepper)
Instructions
- Prepare the Ham: Cut the cooked ham into small cubes and cook it in a pan with a drizzle of oil until crispy.
- Cook the Spring Onion: In the same pan, add a drizzle of oil and the chopped spring onion. Let it simmer slowly.
- Add Peas and Pasta: Add the peas, salt, and pepper. Then add the raw pasta and mix well.
- Add Broth: Cover the pasta with broth (or water) and cook until the pasta is al dente.
- Finish the Dish: Return the pasta to the pan with the ham, turn off the heat, and stir in the grated pecorino and a final ladle of broth.
- Serve: Plate the pasta and serve hot.
