John Myers
Mini Farfalle with Ham and Cream Sauce
The perfect mini farfalle with ham and cream sauce recipe with a picture and simple step-by-step instructions.
- 200 g Mini Farfalle
- Salt water
- 1 tbsp Butter
- 2 Spring onions
- Approx. 150 g ham, a 0.3 cm thick slice
- 1 tbsp Flour
- 250 ml Cream for cooking
- 2 tsp Vegetable stock powder, instant
- 100 g Frozen peas
- Salt pepper
- Cook the Mini-Farfalle in salted water according to the instructions on the packet.
- In the meantime, clean, wash and finely dice the spring onions. Cut the ham into small cubes.
- Heat the butter, sweat the spring onions in it, dust with flour and briefly toast while stirring. Deglaze with cream to boil, add vegetable stock powder and stir well. Add the diced ham and the peas and simmer for about 3-5 minutes with the lid on. Season with salt and pepper.
- Drain and drain the pasta. Put the pasta back in the saucepan, pour 1 tablespoon of olive or neutral cooking oil over it and mix well.
- Spread the noodles on plates, pour the sauce over them and serve.
- Tomato or green salad tastes good with it.
Facebook Comments