Farfalle Pasta with Courgettes & Ham
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Preparation Time: 5 minutes | Cooking Time: 10 minutes | Freezable?: No
creamy delicious Italian dinner meal for one in 15 minutes
- 75g/3oz farfalle
- 15g/½ oz or 1 tbsp butter or margarine
- 2 spring onions, finely chopped
- 25g/1oz button mushrooms sliced
- 1 courgette thinly sliced
- 1 slice of ham cut into strips
- 30ml/2tbsp grated Parmesan cheese
- Freshly ground black pepper
- Fresh basil leaves to garnish
- Cook the Farfalle pasta in a large pan of boiling lightly salted water following the instructions on the packet (usually 10 minutes or less)
- When that’s on the go, melt the butter or margarine in a pan and cook the spring onions, mushrooms or courgette and garlic over a gentle heat until soft for 6-8 minutes.
- Stir in the ham, creme fraiche, Parmesan cheese and a good sprinkling of black pepper.
- Drain off the pasta in a sieve or small colander and making sure each pasta shape is covered, mix in the other ingredients in the pan. Heat through for a few moments and spoon onto a warm plate.
- Garnish with fresh basil and serve on its own or a crisp green salad or chunk of bread.
What is Farfalle Pasta?
More commonly known as “bow-tie pasta”, the name faralla is taken from the Italian word for butterflies. Coming in different sizes, faralla always has a distinctive bow-tie shape and is normally made from a rectangle or oval of pasta with two sides trimmed in a ruffled edge and the middle pinched together to make the shape. You can also get different colours of the pasta plain, tomato and spinach like the colours of the Italian flag.
Certain pasta shapes like farfalle hold different sauces better than others, in particular cheese or rich tomato sauces which cling well to farfalle because although its a relatively small pasta shape, it’s got a large surface area. (Its also easier to cook and easier to eat!).
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