Tuesday 12 March 2019

Mary Berry Quick Cooking: Romano Pepper & Herb Penne

Hey everyone :)

Crispy Parma ham, red peppers and fresh herbs is such a lovely flavour combination. Parma ham usually comes in packets of six to seven slices - use the whole packet. Swap the ham for thin rashers of streaky bacon, if you prefer.

Serves: 4 // Prep Time: 10 minutes // Cooking Time: 10-15 minutes

275g penne pasta
6-7 slices Parma ham, snipped into little pieces
1 tbsp olive oil
4 spring onions, chopped
150g roasted red peppers in oil (from a jar), drained and chopped
1 large garlic clove, chopped
200ml full-fat creme fraiche
1 x 30g packet of flat-leaf parsley, roughly chopped
1 x 30g packet of basil, roughly chopped
30g Parmesan, finely grated

1. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
2. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside.
3. Add the oil to the pan, along with the spring onion, peppers and garlic and fry, stirring occasionally, for 2 minutes.
4. Add the creme fraiche and bring to the boil, then add the drained pasta with half the crispy ham, most of the herbs and some salt and pepper. Toss over the heat for a few minutes.
5. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick and spring over the remaining crispy ham and herbs to serve.

This dish is amazing and I really enjoyed it - to the point, I feel really sick now that I've eaten so much!

Let me know if you've made it!

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