Tagliatelle with Parma Ham, Peas and Two Italian Cheeses
This simple pasta dish is perfect for lunch or supper – it’s quick and easy to make, and it tastes delicious.
300g (10oz) tagliatelle
225g (8oz) Taleggio cheese, rind removed, then cut into small chunks
150ml (¼ pint) milk
100g (4oz) frozen petit pois or garden peas, thawed
100g (4oz) Gorgonzola, broken into little chunks
50g (2oz) pine nuts, lightly toasted
Freshly ground black pepper
12 slices Parma Ham
A few basil leaves, to garnish
1. Cook the tagliatelle in lightly salted boiling water for 8-12 minutes until just tender, or follow the pack instructions
2. Meanwhile, put the chunks of Taleggio into a saucepan with the milk. Heat gently, stirring constantly, until the cheese has melted. Remove from the heat and stir occasionally
3. Drain the cooked pasta, then return it to the saucepan. Add the peas, Gorgonzola and pine nuts. Stir in the sauce and heat gently for a few moments. Season with freshly ground black pepper, then share between four warm plates or bowls
4. Tear the slices of Parma ham onto the pasta, scatter a few basil leaves on top and serve at once
Cook’s tip: Serve with some freshly grated Parmesan cheese, for an extra flavour boost.