TV chef Mary Berry has a quick and easy pasta dish that is ready in under half an hour, ideal for busy midweek evenings. Her Parma ham and pimento penne has received positive reviews from those who have tried it.
Recipe Details
The recipe serves four people and is both egg and nut free. The description reads: "Mary Berry's easy pasta combines crispy Parma ham, red peppers and fresh herbs." Mary advises using the whole packet of Parma ham, which usually comes in packs of six to seven slices. If you are not a fan of Parma ham, you can swap it for thin rashers of streaky bacon or ham. To save even more time, use kitchen scissors to cut the spring onions.
Ingredients
- 275g penne pasta
- Six to seven slices Parma ham, cut into small pieces
- One tbsp olive oil
- Four spring onions, finely chopped
- 150g roasted red peppers in oil from a jar, drained and chopped
- One large garlic clove, crushed
- 200g crème fraiche
- One 30g packet flat-leaf parsley, leaves roughly chopped
- One 30g packet basil, leaves roughly chopped
- 30g Parmesan, finely grated
- Salt and freshly ground black pepper
Method
Start by cooking the pasta in a pan of boiling salted water according to packet instructions, then drain and reserve some pasta water. Place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally until crispy. Remove with a slotted spoon and set aside. Add oil to the pan along with the spring onions, peppers and garlic. Fry for two minutes, stirring occasionally. Add the crème fraiche and bring to the boil. Add the drained pasta with half of the crispy ham, most of the herbs, and some salt and pepper. Stir over the heat until everything is hot. Add the Parmesan cheese and a splash of the reserved cooking water if the sauce seems too thick. Sprinkle over the rest of the ham and herbs to serve.
