Food

Food Romano pepper and herb penne Ingredients 275g penne pasta 6–7 slices Parma ham, snipped into small pieces 1 tbsp olive oil 4 spring onions, chopped 150g roasted red peppers in oil (from a jar), drained and chopped 1 large garlic clove, crushed 200g full-fat crème fraîche 30g flat-leaf parsley, leaves roughly chopped 30g basil, leaves roughly chopped 30g Parmesan, finely grated Serves 4 Cook the pasta in boiling, salted water, according to the packet instructions, then drain, reserving some of the cooking water. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside. Add the oil to the pan, along with the spring onions, peppers and garlic and fry, stirring occasionally, for two minutes. 4 Add the crème fraîche and bring to the boil, then add the drained pasta with half the crispy ham, most of the herbs and some salt and pepper. Toss over the heat for a few minutes. 5 Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Cook’s notes ■ Try using kitchen scissors to cut the spring onions quickly. ■ Using skinned peppers in oil from a jar makes this dish very quick. You can roast and skin your own peppers if you prefer. Method 1 2 3