Tagliatelle with dried tomatoes, ham, peas and mushrooms

Ingredients for 5 servings:

• 500g tagliatelle
• 100 g tomatoes, sun-dried
• 100 g peas, frozen or from a can
• 150 g mushrooms
• 50 g diced ham
• 2 shallots
• 3 cloves garlic
• 150 ml whipped cream
• 50 g butter
• 50 g Parmesan
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sweet paprika powder
• 30 g fresh basil
• 1 tbsp flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Italian style

Chop the shallots and garlic into very fine pieces. Cut the sun-dried tomatoes into approximately 1 cm wide pieces and the mushrooms into bite-sized slices. The peas can be used canned or frozen. Rinse the canned peas under cold water and let any excess water drain off. Roughly chop the basil. Slowly melt the butter in a pan over medium heat, then add the diced ham and fry for 2-3 minutes until crispy. Then add the chopped shallots and garlic cloves to the pan and season with salt and pepper. Next, add the mushrooms and fry for about 3-4 minutes until nicely browned (but not completely cooked). Now add the flour to the pan and mix well. Stir constantly to prevent burning. Next, add the heavy cream and mix. Heat gently, then add the sun-dried tomato pieces along with the sweet paprika. Since the sauce has reduced during cooking, add 4 tablespoons of the pasta water and stir to combine. Next, mix the Parmesan cheese into the sauce. Meanwhile, bring a few liters of water with a generous amount of salt to a boil in a large pot. Add the tagliatelle to the boiling water and cook for about 8-10 minutes (depending on the type) until al dente. Once the tagliatelle is al dente, drain it and add it to the pan. At the same time, add the peas and half of the basil. Stir briefly and season with extra salt and pepper if desired. Serve on plates and garnish with Parmesan cheese and the remaining basil. Tip: If you are sure that the entire batch will not be eaten immediately, do not mix the tagliatelle completely with the sauce first. Instead, prepare the sauce without the tagliatelle and only mix as much pasta with a portion of the sauce as will be eaten. Both taste good reheated individually, but not already mixed and reheated. The dish is easy to prepare and very aromatic. It’s especially suitable for a special occasion with sweet red wine. 550 kcal per serving.