Summary

Ingredients

• 1 large onion (s)
• 2 cloves garlic)
• 2 slices cooked ham
• 100 g shrimp (s)
• 5 tomato (s), dried
• Cocktail tomatoes
• 50 g parmesan cheese
• 1 spring onion (s)
• 100 g processed cheese
• olive oil
• 1 teaspoon thyme
• 1 pinch (s) marjoram
• 2 teaspoons basil
• Paprika powder, noble sweet
• 1 teaspoon salt and pepper
• 250 g taliatelle (spinach taliatelle)
• 200 ml whipped cream

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Instructions

1. Dice the onions, ham and sundried tomatoes and cut the spring onions into slices.
2. Bring about 2.5 liters of water to the boil in a saucepan, add salt and cook the pasta in it for about 6 - 8 minutes.
3. Meanwhile, fry the onions in a little olive oil over medium heat until they turn slightly translucent, then add the sun-dried tomatoes and the diced garlic, or press the garlic through the press. After approx. 3 minutes, add the spring onions and fry for another 1 - 2 minutes. Then pour in the cream, stir in the processed cheese and season to taste. Let it simmer on a low heat.
4. When the pasta is soft enough, add about 4 teaspoons of pasta water to the sauce, drain the rest and drizzle the pasta with a little olive oil and add to the sauce. Add cocktail tomatoes, prawns and parmesan and cook for another 2 - 3 minutes.
5. The quantities can of course be adjusted as required. You may have to season a little more or less, as I usually season with a sense of proportion and the amounts of spice are therefore estimated.