Pasta with peas, ham and parmesan
Today we do our little tribute to Italian cuisine. We bring you a recipe to make pasta by taking our senses to Parma, an Italian region from where we get two products that will surely sound familiar to you, Parma ham and the popular Parmesan cheese.
What we propose is to create a quick and simple dish, perfect for a midweek meal. It is a pasta dish that we make with tagliatelle, but you can use the type of pasta that you like the most, and we accompany it with peas, leeks, ham and Parmesan .
Preparing everything will take you 10 minutes, plus about 25 minutes of cooking, giving you a complete, healthy, rich dish that is quick to serve. Perfect!
Le Creuset Nonstick High Skillet and Le Creuset Wood Mills
Ingredients (for 8 servings)
- 500g tagliatelle pasta
- 2 tablespoons olive oil
- 2 to 4 leeks, cut into thin slices
- 4 to 6 cloves garlic, sliced
- 350g frozen peas
- ½ lemon, zest and juice
- sea salt and freshly ground black pepper
At your service
- Parma ham, thinly sliced*
- Pea shoots or fresh mint
- Chili-infused oil (see notes)
*You can substitute it with Iberian ham.
- In a pot , put the pasta in boiling salted water until al dente. When we have it ready, drain the pasta and reserve the cooking water.
- In the same pot and with the reserved water, we can cook the peas for a few minutes, until they soften a little (but it is interesting that they remain firm).
- In the tall Le Creuset non-stick frying pan (in our case we used the 28cm one) add 2 tablespoons of olive oil. Add the sliced leeks and garlic and fry over low-medium heat until softened.
- Add the peas and the zest and juice of half a lemon. Then season with salt and pepper to your liking and add the pasta.
- Mix well, grate the Parmesan cheese on top, arrange the slices of Parma ham, pea shoots or fresh mint and sprinkle with a splash of chili-flavored oil.
- You can use previously grated Parmesan oil, but the truth is that grating it at the moment is very worth it, for the freshness and flavor of the freshly grated cheese. For this, you already know that there is nothing like the Zester .
- Regarding the final touch of oil, what we are looking for is a touch of intense flavor, which contrasts and enhances the flavor of the dish. You can use garlic-flavored oil, which always goes so well with pasta, or the typical pizza oil, which is still oil infused with chili or peppers. If you don't have it, you can make it yourself at home: in a small oil can add some garlic, pepper and peppers or dried chili, and cover with extra virgin olive oil. Allow at least three weeks for the oil to aromatize.
- I cannot finish the recipe without recommending that you serve the pasta with a Bérard fork and spoon set : you will respect the non-stick nature of the pan and enjoy the pleasure of serving with precious olive wood.