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Categories:
carrots frozen peas olive oil ham red pepper yellow pepper green onions cherry tomatoes vegetable stock light cream grain mustard pine nuts handful basil Parmesan cheese
Viewed: 40 - Published at: 8 years agoIngredients
- 14 oz spaghetti
- 10 oz carrots, thinly sliced
- 1 cup frozen peas
- 1/4 cup mild olive oil
- 2 oz thinly sliced Black Forest ham
- 1 None red pepper, seeded and thinly sliced
- 1 None yellow pepper, seeded and thinly sliced
- 1 bunch green onions, thinly sliced
- 9 oz cherry tomatoes, halved
- 2/3 cup vegetable stock
- 1 1/4 cups light cream
- 2 tsp whole grain mustard
- 1/4 cup pine nuts, toasted
- None None Handful basil leaves
- 3/4 cup shaved Parmesan cheese
Method
- Cook the spaghetti in a large saucepan of boiling salted water according to the package directions, adding the carrots during the last 3 to 4 minutes of cooking. Add the peas during the last 1 minute of cooking.
- Heat the oil in a large skillet on medium-high heat. Add the ham and fry briefly to crisp. Remove from the skillet. Add the peppers and onions and saute for 4-5 mins until softened. Add the tomatoes and cook for 1 min. Stir in the stock, light cream and mustard and cook for 2 mins longer. Season to taste with salt and pepper.
- Drain the pasta and vegetables and return to the saucepan. Add the pepper mixture and toss well to combine. Divide among serving bowls. Top with the ham, pine nuts, basil leaves and Parmesan shavings.
