Friday, 18 June 2010

Tagliatelle with Peas Cream and Ham


200g Tagliatelle pasta, cooked
1 tbsp olive oil
150g fresh  or frozen peas
50g parma ham, chopped
100ml double cream
1 tbsp fresh thyme, chopped
Salt and freshly ground pepper

Heat the olive oil over a medium  heat and add the ham and thyme, cook for 2 minutes, add the peas and cream and cook for a further 4 minutes, add the tagliatelle and heat until warmed through.  Season to taste.

Serve immediately with warm garlic bread.

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