Pappardelle with Parma ham

Ingredients for 3 servings:

• 100 g arugula
• 1 onion(s)
• 250 g pasta (pappardelle)
• 6 slice(s) Parma ham, thinly sliced
• 2 tbsp oil
• ¼ liter vegetable broth
• 150 g crème fraîche
• e.g. Parmesan, grated
• salt and pepper
• 2 garlic cloves if needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and roughly chop the arugula. Peel and finely chop the onion. Peel and finely chop the garlic, if desired. Cut the Parma ham into strips. Heat the oil in a large pot. Fry the onion and garlic until translucent. Add about 2/3 of the arugula, the vegetable stock, and the crème fraîche. Bring to a boil and reduce over high heat. Season with salt and pepper. Meanwhile, cook the pasta in salted water until al dente. Drain and set aside. Immediately mix with the remaining arugula, the Parma ham, and the sauce. Divide among warmed plates and serve sprinkled with Parmesan cheese. This also works well as a main course, but feel free to use a little more of everything—we had it as a starter.