It’s really a flavorsome little beauty too… effectively a quicker, more streamlined version of this ‘pasta piselli’, it combines sweet small peas with fresh, thick-cut ham (rather than piselli’s bacon bits) to create a scrumpy winner that will have you craving more.
Use it for a filling weekend lunch or as the first course of dinner instead (followed by cooked meat and salad - real Italian style!).
8 1⁄2 Ounce (240 Gram, Or Make It Fresh)
Canned small peas
14 Ounce (400 Grams, Petit Pois)
8 1⁄2 Fluid Ounce (250 Milliliter)
Pork ham slices
3 1⁄2 Ounce (100 Gram, Thick Slice)
1 1⁄4 Ounce (35 Grams)
3⁄4 Ounce (25 Gram)
Extra virgin olive oil
Chop the butter into small cubes.
Grate the parmesan.
Use a sieve to drain the peas.
Chop the ham into thin, short (1-2-inch) strips.
Peel the onion and cut it in half.
Cover the base of the pan with olive oil and pop on a medium heat hob.
When the oil is hot, drop in the onion and simmer for 3-4 minutes.
Then remove the onion (it was just to flavor the oil), add the peas, and cover with the milk.
Add half the ham, a dash of salt and pepper, and bring to the boil.
Reduce the heat and simmer for approx. 30 minutes, stirring occasionally, until the majority of the milk has evaporated and the remaining milk is quite thick).
During the last 10 minutes of the milk’s simmering, boil up the second pan full of water (with a handful of salt), and cook the tagliatelle as per its packet’s instructions.
When ready, drain and add to mixing bowl with the butter and parmesan.
Stir through thoroughly.
To finish, simply place the tagliatelle into your pasta bowls and add the pea/ham mixture on top of each.
Garnish this with the remaining uncooked strips of ham.
Why not prepare an Italian style pea and ham pasta for a filling weekend lunch or simply for dinner. Here is an excellent video with a wonderful tricolored tagliatelle pasta that will have you craving more. Have a look at the video and enjoy your weekend cooking.