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Green pasta with ham

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Ingredients for 4 servings:

  • 500 g pasta, green
  • 80 g butter
  • 40 g flour
  • 1 cube of beef bouillon
  • ½ liter of water
  • 200 g Emmental cheese, grated
  • 250 ml cream
  • 200 g cooked ham
  • salt and pepper
  • some lemon juice
  • 1 tbsp, heaped chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the pasta in salted water until slightly tender, then drain well. Transfer to an ovenproof dish. Sprinkle 40g of butter in small pieces on top. Preheat the oven to 50°C and keep the dish warm. Melt the remaining butter in a deep pan, stir in the flour, and sauté until light yellow. Dissolve the beef stock in 1/2 liter of boiling water. Whisk into the roux and simmer for 10 minutes. Add the Emmental cheese and cream and stir to combine. Dice the ham and add to the dish. Season the sauce with salt, pepper, and lemon juice. Pour over the pasta and sprinkle with chives. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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