Mary Berry's Romano Pepper and Herb Penne
Crispy Parma ham, red peppers and fresh herbs is such a lovely flavour combination. Parma ham usually comes in packets of six to seven slices – use the whole packet. Swap the ham for thin rashers of streaky bacon, if you prefer.
|275g (10oz)||penne pasta|
|6-7 slices||Parma ham, snipped into small pieces|
|1 tbsp||olive oil|
|4||spring onions, chopped (see note)|
|150g (5oz)||roasted red peppers in oil (from a jar), drained and chopped (see note)|
|1||large garlic clove, crushed|
|200g (7oz)||full-fat crème fraîche|
|1 x 30g packet||flat-leaf parsley, leaves roughly chopped|
|1 x 30g packet||basil, leaves roughly chopped|
|30g (1oz)||Parmesan, finely grated|
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 2 minutes.
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.
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.
• Try using kitchen scissors to cut the spring onions quickly.
• Using chargrilled skinned peppers in oil from a jar makes this dish very quick – they are an excellent time saver. You can roast and skin your own peppers of course, if you prefer (see page 281 of Mary Berry's Quick Cooking).
Prepare Ahead: the ham can be pan-fried up to 3 hours ahead.