Tagliatelle with Parma Ham, Peas and Two Italian Cheeses Recipe
Tagliatelle with Parma Ham, Peas and Two Italian Cheeses
Flavors of Emilia-Romagna
Total time: 15 to 30 minutes

Cooking time : 15 minutes or less

Difficulty: Easy
For 4 servings

- 300g (10oz) tagliatelle
- 225g (8oz) Taleggio cheese, rind removed, then cut into small chunks
- 150ml (1/4 pint) milk
- 100g (4oz) frozen petit pois or garden peas, thawed
- 100g (4oz) gorgonzola, broken into little chunks
- 50g (2oz) pine nuts, lightly toasted
- Freshly ground black pepper, salt (for cooking water)
- 12 slices Parma Ham
- A few basil leaves, to garnish

  1. Cook the tagliatelle in lightly salted boiling water for 8-12 minutes until just tender, or follow the pack instructions.
  2. Meanwhile, put the chunks of Taleggio into a saucepan with the milk. Heat gently, stirring constantly, until the cheese has melted. Remove from the heat and stir occasionally.
  3. Drain the cooked pasta, then return it to the saucepan. Add the peas. Stir in the sauce and heat gently for a few moments.
  4. Add the gorgonzola and pine nuts. Season with freshly ground black pepper, then share between four warm plates or bowls.
  5. Tear the slices of Parma Ham onto the pasta, scatter a few basil leaves on top and serve at once.
Tagliatelle with Parma Ham, Peas and Two Italian Cheeses 1
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