Ingredients for Ham And Pea Tagliatelle
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How to Make Ham And Pea Tagliatelle
- Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions, usually 8-10 minutes, until al dente.
- During the last 5 minutes of pasta cooking time, add the frozen petit pois to the pot.
- Reserve 4 tablespoons of pasta cooking water before draining the pasta and peas.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring frequently, until softened and lightly browned (about 5-7 minutes).
- Stir in the chopped chives, diced ham, crème fraîche, and Dijon mustard. Cook for 1-2 minutes, until heated through and the sauce slightly thickens.
- Season the ham and mushroom mixture with freshly ground black pepper to taste.
- Add the drained pasta and peas to the skillet with the ham and mushroom mixture.
- Gradually add the reserved pasta water, tossing to create a creamy sauce. Add more pasta water if needed to reach desired consistency.
- Serve immediately, topped with grated Parmesan cheese and extra black pepper.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
31g
Fat
69g
Carbs
24g
