CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sainsbury’s, Sainsbury8 |
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 cr.me 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, cr.me 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.
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