Pappardelle with Parma Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g rocket
- 1 onion (s)
- 250 g pasta (pappardelle)
- 6 slices Parma ham, thinly sliced
- 2 tablespoons oil
- 0.25 liter ¼ vegetable stock
- 150 g crème fraîche
- Parmesan, grated
- salt and pepper
- 2 clove (s) garlic if necessary
Print Recipe
Pin Recipe Instructions
- Wash and roughly chop the rocket. Peel and finely chop the onion. If necessary, peel and finely chop the garlic. Cut the Parma ham into strips.
- Heat the oil in a large saucepan. Fry the onion and garlic in it until translucent. Add about 2/3 of the rocket, the vegetable stock and the crème fraiche. Bring to the boil once and reduce over high heat. Season with salt and pepper.
- In the meantime, cook the noodles in salted water until they are al dente. Then drain and drain well. Mix immediately with the remaining rocket, Parma ham and sauce. Spread on preheated plates and serve sprinkled with parmesan.
- Also works great as a main course, only then maybe take a little more of everything - we had it as a starter.
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