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Ribbon pasta with leek and ham

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Ingredients for 4 servings:

  • 2 stalk(s) leeks, large
  • 60 g butter
  • 200 g cooked ham, cut into strips
  • 1 red bell pepper(s), cut into strips
  • 1 bell pepper(s), green, cut into strips
  • 250 ml cream
  • 500 g tagliatelle pasta
  • salt water
  • Parsley for garnishing

Instructions

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

Cut the leek lengthwise, remove the root and green parts, wash, and cut into thin strips (crosswise). Heat the butter in a large pan and add the leek strips. Sauté for about 8 minutes. Add the ham and bell peppers and sauté for another 2-3 minutes. Now add the cream and simmer for a few more minutes. Meanwhile, cook the tagliatelle in salted water until al dente, drain, and add to the pan. Mix everything well and serve on plates garnished with parsley.

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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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