Tagliatelle Emiliana with parsley pesto

Ingredients for 2 servings:

• 250g tagliatelle
• olive oil
• ½ onion(s)
• 150 g ham (back ham)
• 100 ml water
• 1 ½ tsp vegetable broth, instant
• 100 ml cream
• 125 g tomatoes, chunky, from the can
• 80 g peas, frozen
• 80 g processed cheese
• salt and pepper
• Garlic
• Spice mix (pasta and pizza seasoning)
• e.g. Parmesan
• 20 g parsley
• salt and pepper
• ½ garlic clove(s)
• 100 ml olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook pasta in salted water according to the package instructions until al dente. For the sauce, dice the onion and ham and sauté in hot olive oil. Ensure the onion and ham do not brown. Season lightly with salt, pepper, and garlic. Boil 100 ml of water and stir in the vegetable stock powder. Add the peas. Simmer for 1 minute. Add the cream and continue cooking. Add the tomato pieces and the cream cheese, then add the onion and ham. Simmer for about 7-10 minutes, stirring frequently with a whisk. Season to taste with salt, pepper, garlic, pasta seasoning, and pizza seasoning. I always use 3 pinches of each seasoning, but everyone has different tastes. Just experiment. Drain the pasta and toss it with the sauce. For the parsley pesto, add the parsley, salt and pepper, the peeled garlic, and the olive oil to a blender and blend until all the ingredients are blended and reach a nice, oily consistency. Serve the pasta, top with a teaspoon of parsley pesto, and sprinkle with Parmesan cheese, if desired. Tips: Instead of tagliatelle, you can of course use other wide pasta types that can absorb as much sauce as possible, but tagliatelle is best. The parsley pesto can be stored in the refrigerator for a long time if it’s tightly covered. If the pesto is covered with oil, it keeps for 3-4 weeks in the refrigerator.