Name: Taglierini con piselli, prosciutto cotto e panna (Taglierini with peas, ham and cream)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt; 350 g/12 oz taglierini; a generous grating of nutmeg; 4 tbsp double (heavy) cream; 150 g/5½ oz cooked ham, thickly sliced and cut into matchsticks; 200 g/7 oz/1½ cups shelled peas or frozen petits pois; 200 ml/7 fl oz/generous ¾ cup vegetable stock; 60 g/2¼ oz/4 tbsp unsalted butter; 100 g/3½ oz Parmesan cheese, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This creamy sauce is perfect for a dish of fine taglierini, although you could use tagliatelle or reginette. If you do not have any stock to hand, make it with vegetable bouillon powder. This sauce does not really need pepper, but add it if you like.

Ingredients

60 g/2¼ oz/4 tbsp unsalted butter
200 g/

Europe
Italy
Main course
Pasta
Mediterranean

Method

Heat the butter in a small saucepan and when the butter has melted, add the peas and half the stock. Put the lid on the pan and cook very gently until the peas are done, adding more stock as necessary, so that the peas are always cooking in some liquid. Mix in the ham and the cream and season with salt and nutmeg.

While the peas are cooking, cook the taglierini, which takes only 2 minut

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