| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
4 |
Servings |
INGREDIENTS
| 250 |
g |
Dried farfalle pasta, 8oz |
| 25 |
g |
Butter, 1oz |
| 2 |
|
Shallots, finely chopped |
| 125 |
g |
Button mushrooms, halved |
|
|
4oz |
| 375 |
g |
Courgettes, cut into 5cm 2 |
|
|
inch thin strips |
|
|
12oz |
| 1 |
|
70 grams pac Italian Parma |
|
|
Ham torn into pieces |
|
|
3oz |
| 1 |
|
200 millilit low fat crme |
|
|
frâiche 7 floz |
| 75 |
g |
Freshly grated parmesan |
|
|
3oz |
|
|
Freshly ground black pepper |
|
|
Fresh basil leaves to |
|
|
garnish |
INSTRUCTIONS
Cook the farfalle following instructions on the pack. Melt the butter
and fry the shallots, mushrooms and courgettes for 6-8 minutes,
stirring occasionally. Stir in the parma ham, crme frâiche, parmesan,
cooked drained pasta and freshly ground black pepper to taste. Heat
through, transfer to a warmed serving dish and garnish with fresh
basil. Serve immediately. Delicious served with ciabatta bread and
mixed salad leaves. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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