Pasta with parsley root and cooked ham

Ingredients for 2 servings:

• 100 g tomatoes, dried in oil, drained
• 60 g onion(s), peeled
• 150 g cooked ham
• 150 g parsley root(s), cleaned, alternatively parsnips
• 2 medium-sized garlic cloves
• 175g pasta
• 3 tbsp oil from the tomato jar
• 1 tbsp chili pepper(s), in small cubes
• 6 cl vegetable broth
• Salt and pepper, freshly ground
• 4 tbsp cream
• some parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A harmonious duo of root vegetables and ham

Cut the tomatoes into small cubes. Slice the onion, ham, and parsley root into strips. Finely chop the garlic. Cook the pasta according to the package instructions. While the pasta is cooking, heat the oil and sauté the onions, chili, and garlic. Deglaze with the stock and add the parsley root. Simmer gently for about 5 minutes. Then stir in the ham and tomatoes, heat through, and season with salt and pepper. Drain the pasta, return it to the pot, and add the cream, along with a little salt and pepper. Cook, stirring, until the cream has thickened slightly. Divide the pasta among plates and top with the vegetable and ham mix. Sprinkle with freshly chopped parsley.