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Ribbon pasta with homemade herb pesto, peas and Black Forest ham

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Ingredients for 3 servings:

  • 6 stalks of basil
  • 4 stalks of parsley
  • 30 g walnuts
  • 2 cloves garlic
  • 30 g Parmesan
  • 100 ml olive oil
  • 1 tsp olive oil
  • 400 g tagliatelle pasta
  • 200 g peas, frozen
  • 8 slices of Black Forest ham

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pick the basil and parsley, peel and roughly chop the garlic cloves. Roast the walnuts in a dry pan. Fry the ham with 1 teaspoon of olive oil until crispy. Cook the pasta according to the package instructions, adding the peas just before the end of the cooking time. Reserve the pasta water. Meanwhile, blend the herbs, nuts, olive oil, and Parmesan until a creamy pesto forms. Add a little more of the pasta water, if desired. Season with salt and pepper. Toss the pasta with the pesto and ham. Serve with Parmesan.

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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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