Pasta with Ham, Leeks and Broccoli in A Creme Fraiche Sauce.
Over a year ago
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Ingredients
- 350 g pasta bow shaped
- 300 g leeks. finely sliced
- 300 g purple sprouting broccoli
- 50 g frozen peas
- 150 g wafer thin ham, shredded
- 300 ml Creme Fraiche
- 100 ml milk
- 1 tbsp Wholegrain Mustard
- 25 g parmesan cheese. grated
- 1 egg
- Freshly ground black pepper
Accompaniment
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Method
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1
1. Bring a large pan of water to the boil and cook the pasta as directed on the packet.
2. During this, cook the leeks, broccoli and peas in a pan of boiling water for 5 minutes.
3. Once cooked, drain well and toss with the shredded ham and cooked pasta bows.
4. In a frying pan, add the creme fraiche, milk and mustard and heat gently until hot but not boiling. Beat together the Parmesan and egg and whisk into the creme fraiche mixture.
5. Cook, stirring over a low heat until the sauce starts to thicken. Remove from the heat and toss in the pasta and vegetables. Sprinkle with pepper to taste and serve.
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