Tagliatelle with Parma Ham, Peas and Two Italian CheesesTheWorldWideGourmet.com
Total time: 15 to 30 min
Cooking time : 15 minutes or less
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:114.7 kcal
Proteins:10.4 g
Fats:8.3 g
Carbohydrate:7.3 g
Fibers:0.3 g
Sugar:2 g
Cholesterol:38.3 mg
Sodium:578.5 mg
Calcium:101.9 mg
Energy:255 kcal
Proteins:23.1 g
Fats:18.5 g
Carbohydrate:16.3 g
Fibers:0.7 g
Sugar:4.4 g
Cholesterol:85.1 mg
Sodium:1286.1 mg
Calcium:226.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
tagliatelle
225
g
taleggio cheese, rind removed, then cut into small chunks
150
ml
milk
100
g
frozen petit pois or garden peas, thawed
100
g
gorgonzola, broken into little chunks
50
g
pine nuts, lightly toasted
freshly ground black pepper, salt (for cooking water)
12
slices parma ham
1
basil leaves, to garnish
METHOD
- Cook the tagliatelle in lightly salted boiling water for 8-12 minutes until just tender, or follow the pack instructions.
- Meanwhile, put the chunks of Taleggio into a saucepan with the milk. Heat gently, stirring constantly, until the cheese has melted. Remove from the heat and stir occasionally.
- Drain the cooked pasta, then return it to the saucepan. Add the peas. Stir in the sauce and heat gently for a few moments.
- Add the gorgonzola and pine nuts. Season with freshly ground black pepper, then share between four warm plates or bowls.
- Tear the slices of Parma Ham onto the pasta, scatter a few basil leaves on top and serve at once.
WINE SUGGESTIONS
Shiraz
Merlot
Chardonnay
