Spaghetti in Pesto Cream with Roasted Cherry Tomatoes and Diced Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spahetti
- 125 g diced ham
- 12 cherry tomato (s)
- some oil
- 1 clove garlic
- 200 ml cream, 15% fat
- some parmesan
- 3 tablespoon pesto, preferably homemade
- salt and pepper
- possibly egg yolk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Wash the cherry tomatoes, dry them and cut them in half. Place on a baking tray lined with baking paper, drizzle with a little olive oil and roast in the oven for about 20 minutes.
- Boil the spaghetti in salted water. Meanwhile, put some oil in a pan and fry the chopped garlic and diced ham. Stir in the cream and simmer a little over medium heat. Season with a little salt and freshly ground pepper, stir in a little parmesan and let it melt. Reduce the heat further and stir in the basil pesto. Drain the finished spaghetti, add to the sauce and mix well. If necessary, an egg yolk can be folded in.
- Finally, carefully fold in the roasted tomatoes, decorate with a little basil if necessary and serve while hot.
- By roasting in the oven, the tomatoes develop a great aroma and become very sweet, which goes well with the aromatic pesto cream.
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