| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Waitrose2 |
4 |
servings |
INGREDIENTS
| 350 |
g |
Dried tagliatelle; (12oz) |
| 45 |
ml |
Olive oil; (3tbsp) |
| 115 |
g |
Waitrose Parma Ham; cut into thin |
|
|
; strips (4oz) |
| 4 |
|
Shallots; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 55 |
g |
Waitrose Sun-Dried tomatoes in oil; drained and cut |
|
|
; into strips (2oz) |
|
|
Salt and freshly ground black pepper |
| 1 |
|
250 g carton Waitrose Creamy Natural |
|
|
; Fromage Frais |
| 30 |
ml |
Fresh basil; chopped (2tbsp) |
| 25 |
g |
Pine kernels; toasted (1oz) |
INSTRUCTIONS
Cook the pasta in a large pan of boiling water according to the
instructions on the pack.
Meanwhile, heat the oil in a frying pan, add the Parma ham and fry for 1
minute until crisp.
Remove the ham and set aside. Add the shallots and cook gently for 5
minutes until soft then add the garlic and tomatoes and cook for a further
2 minutes. Return the ham to the pan to keep hot.
Season the fromage frais. Drain the pasta and return to the pan. Stir in
the ham and tomato mixture then stir in the fromage frais and basil. Mix
well then transfer to a heated serving dish and scatter with pine kernels.
Converted by MC_Buster.
NOTES : Fromage frais makes an ideal sauce for any pasta, but it is
important that it is added to the hot pasta at the last minute and not
overheated. For an even quicker dish, fresh pasta could be used instead of
dried. Bacon could be used in place of the Parma ham.
Converted by MM_Buster v2.0l.
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