Summary

Ingredients

• 500 g Farfalle
• 20 g porcini mushrooms, dried
• 100 g suar snap peas
• 100 g Parma ham
• 100 g mushrooms
• 100 g peas
• salt
• 50 g butter
• 25 cl whipped cream
• Black pepper
• 1 tablespoon olive oil

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Instructions

1. Boil the boletus in 150 ml water and set aside to swell. Clean and wash the sugar snap peas and cut diagonally into strips. Cut the ham into large pieces. Clean, clean and slice the mushrooms. Blanch the snow peas and peas in salted water for 1 min.
2. Heat the butter in the pan. Sauté porcini mushrooms with liquid, sugar snap peas, mushrooms, peas and ham for 2 minutes. Top up with cream. Simmer for 3 minutes and season with salt and pepper.
3. Meanwhile, cook the pasta in plenty of salted water with 1 tablespoon of olive oil according to the instructions on the packet. Drain, drain and mix with the sauce in the pan.