Today we pay our little tribute to Italian cuisine. We bring you a recipe for making pasta that takes our senses to Parma, an Italian region 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 easy dish, perfect for a midweek meal. It is a pasta dish that we make with tagliatelle, but you can use any type of pasta you like best, and we accompany it with peas, leeks, ham and parmesan .
It will take you 10 minutes to prepare everything, plus about 25 minutes of cooking time. It will give you a complete, healthy, tasty dish that is very quick to serve. Perfect!
Le Creuset Non-Stick Deep Frying Pan and Le Creuset Wooden Mills
Ingredients (for 8 servings)
- 500 g tagliatelle pasta
- 2 tablespoons olive oil
- 2 to 4 leeks, thinly sliced
- 4 to 6 cloves garlic, sliced
- 350 g frozen peas
- ½ lemon, zest and juice
- Sea salt and freshly ground black pepper
To serve
- Parmesan cheese
- Parma ham, thinly sliced*
- Pea shoots or fresh mint
- Chili-infused oil (see notes)
*You can substitute it with Iberian ham.
Instructions
- In a pot , put the pasta in boiling salted water until it is al dente. When it is 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 important that they remain firm).
- In the 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 they soften.
- Add the peas and the zest and juice of half a lemon. Then season with salt and pepper to taste and add the pasta.
- Mix well, grate the Parmesan cheese on top, arrange the slices of Parma ham, the pea shoots or fresh mint and sprinkle with a dash of chilli-flavoured oil.
Grades
- You can use pre-grated Parmesan oil, but the truth is that grating it at the moment is well worth it, for the freshness and flavor of freshly grated cheese. For this, you already know that there is nothing like Zester .
- As for the final touch of oil, what we are looking for is a touch of intense flavour, which contrasts and enhances the flavour of the dish. You can use garlic-flavoured oil, which always goes so well with pasta, or the typical pizza oil, which is oil infused with chilli or peppers. If you don't have it, you can make it at home: put some garlic, pepper and peppers or dried chilli in a small oil container and cover with extra virgin olive oil. Leave at least three weeks for the oil to become flavoured.
- 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 coating of the pan and enjoy the pleasure of serving with a beautiful olive wood handle.
