The recipe for these tagliatelle with ham and peas is really simple; simple yet very tasty. A first course that is somewhat of a classic and always pleases everyone. That’s why I think it cannot be missing from the household recipe notebook. I imagine there are a thousand variants and here I show you how I prepared them. Obviously, this is a quick version in perfect “Ginger and Lemon” style.
Other tagliatelle recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for tagliatelle with ham and peas
- 10.5 oz tagliatelle
- 1 shallot
- 3.5 oz cooked ham (thinly sliced)
- 7 oz frozen peas
- 3.5 oz robiola
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan with lid
- 1 Colander
Preparation of tagliatelle with ham and peas
Peel the shallot and chop it finely. I used a manual cord chopper that I find very convenient. If you want to buy it, you can find it by clicking HERE.
Cut the cooked ham slices into strips.
In a large pan, heat a few tablespoons of oil, then add the shallot and a few tablespoons of hot water. Let it sizzle for a moment before adding the strips of cooked ham.
Let them flavor for a couple of minutes, stirring occasionally, then add the still frozen peas to the pan (I took them out of the freezer about ten minutes before using them).
Add half a glass of hot water, a generous pinch of salt, then put the lid on and continue cooking for about ten minutes.
Finally, add the robiola and stir until it is perfectly melted and combined with the other ingredients.
In the meantime, cook the tagliatelle in plenty of salted boiling water, drain them al dente, and transfer them to the pan with the sauce. Stir until the pasta is perfectly coated with the sauce.
Serve the tagliatelle with ham and peas on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola.
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