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Farfalle with Parma Ham

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  • 250 g Dried farfalle pasta; (8oz)
  • 25 g Butter; (1oz)
  • 2 Shallots; finely chopped
  • 125 g Button mushrooms; halved (4oz)
  • 375 g Courgettes; cut into 5cm (2 inch) thin strips (12oz)
  • 1 70 grams pac Italian Parma Ham; torn into pieces (3oz)
  • 1 200 millilit low fat crŠme frâiche; (7 floz)
  • 75 g Freshly grated parmesan; (3oz)
  • Freshly ground black pepper
  • Fresh basil leaves to garnish


Cook the farfalle following instructions on the pack.
Melt the butter and fry the shallots, mushrooms and courgettes for 6-8 minutes, stirring occasionally.
Stir in the parma ham, crŠme frâiche, parmesan, cooked drained pasta and freshly ground black pepper to taste. Heat through, transfer to a warmed serving dish and garnish with fresh basil.
Serve immediately. Delicious served with ciabatta bread and mixed salad leaves.
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Converted by MM_Buster v2.0l.