Tagliolini piselli prosciutto - Ham and Peas Tagliolini

Since I moved to London 22 years ago, I have been making my tagliolini at home, with a pasta machine. Once you get used to it, it doesn't take long and children love to help and enjoy tasting the final results. 



Tagliolini piselli e prosciutto

250 g egg tagliolini
25 g butter
1 medium shallot, finely chopped
150 g petit pois
150 g cooked ham, chopped
100 ml fresh single cream 50 g freshly grated Parmesan cheese
Salt and black pepper

Serves 4-5
Preparation time: 10 minutes
Cooking time: 25 minutes

1. In a pan, heat the butter and sauté the shallot with a pinch of salt for 5 minutes on low heat. Add peas and sauté on medium heat for 5 minutes. Reduce the heat and cook, covered, for 10 minutes. 
2. Stir in ham and cream, cook for another minute and remove from the heat. 
3. In a large pan of boiling, salted water cook pasta until al dente. Drain, reserving 50 ml of cooking water. Return to the pan, add the water and stir for 30 seconds. Then, add the sauce along with the Parmesan and toss to coat. 
4. Serve at once with a sprinkle of Parmesan.