Lemon linguine with ham
(from Good Food Magazine - August 2006)
Serves 4
400g/14oz linguine
cupful of frozen peas
200ml creme fraiche
grated zest of 1/2 lemon and juice of 1 lemon
3-4 slices of cooked ham, cut into strips
1) Cook the pasta in a pan of boiling water, adding the peas for the last 4-5 minutes
2) Drain the pasta well, reserving a little of the cooking water
3) Return to the pan and stir in the creme fraiche, lemon zest and juice. Add a little of the cooking water if it needs loosening up.
4) Season and serve with the ham strips scattered over.
Mmm... sounds great, Helen. If you're still looking for creme fraiche recipes, then I can highly recommend Gordon Ramsay's Leek, Pancetta and Mushroom pasta from the F-Word. Creme fraiche ice cream is absolutely fantastic with a crumble!
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