Recipes
Pappardelle with cream, ham, peas, and mushrooms
20
mins of preparation + 10
cooking time
4
servings
Ingredients
- 1 pack of 250 g pappardelle
- 1 duBreton organic applewood smoked ham
- 1 grey shallot, finely chopped
- 400 ml of 35% cream
- 30 ml of olive oil
- 160 ml (2/3 cup) of green peas
- 125 ml (1/2 cup) of grated Parmesan cheese
- 1/2 pack of white mushrooms (227 g), finely sliced
- 1/2 bunch of chives, finely chopped
- Salt and pepper, to taste
Preparations
-
In a large pot, bring a generous amount of water to a boil.
-
Once the water is boiling, add salt. Cook the pappardelle according to the cooking time recommended by the manufacturer.
Before the pasta is fully cooked, reserve one cup of cooking water. -
Meanwhile, slice the ham into thin slices, then cut into strips.
-
In a skillet, heat the olive oil over medium heat and sauté the shallot.
-
Add the mushrooms and ham strips, then sauté quickly until the mushrooms start to brown.
- Stir in the cream and Parmesan. Season with salt and pepper, and bring to a boil.
- Once the pasta is drained, add it to the skillet with the sauce. Toss the pasta over medium heat, then add the green peas. Adjust the sauce consistency with the reserved cooking water. Correct the seasoning if needed.
-
Divide the pasta into 4 plates, then sprinkle with grated Parmesan and chopped chives.
Serve immediately and enjoy.
