With the recipe for Farfalle with ham peas and cream, we take a leap back to the 80s when using cooking cream was very fashionable. It was used everywhere, and all dishes were good and creamy. Over time, it became an ingredient to eliminate from our diet, and to form that creamy texture, we use pasta cooking water or risotto style. However, this recipe is always pleasant and, moreover, it is prepared quickly, so if you’re feeling nostalgic, prepare it with me!
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Other 80s recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 650.22 (Kcal)
- Carbohydrates 73.79 (g) of which sugars 8.30 (g)
- Proteins 28.41 (g)
- Fat 28.86 (g) of which saturated 5.44 (g)of which unsaturated 4.17 (g)
- Fibers 5.17 (g)
- Sodium 856.87 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz farfalle
- 1 shallot
- 3.5 oz cooked ham
- 1.5 cups frozen peas
- 0.4 cups cooking cream
- 0.4 cups vegetable broth
- 1.33 tbsp extra virgin olive oil
- 0.7 oz Parmigiano Reggiano PDO
Tools
Affiliation links are present in the recipe IconA
- Food Scale
- Cutting Board
- Pan
- Pot
Steps
Put a pot of water on the stove and bring to a boil. Salt and throw in the pasta. While it cooks, finely slice the shallot and sauté it in the pan with the oil (without burning it). Add the peas, let them flavor, and wet them with the broth.
After 5-8 minutes, add the diced cooked ham, stir, and add the cream. Drain the pasta and pour it into the pan with the sauce, toss and add the grated Parmesan. Check the seasoning and serve.
