Thursday, 2 April 2009

The Creme Fraiche Challenge - Recipe No 2

The second dish I've made as part of The Creme Fraiche Challenge is a great after-work pasta dish - it's quick and only needs one pan.

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.

1 comment:

  1. 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!