Ingredients for 4 persons
- Tagliatelle
For the sauce:
- 300 g cooked ham with fat rind
- 1 stalk of celery
- 1 large carrot
- extra virgin olive oil, e.g. Primo by Frantoi Cutrera
- 2 tbsp TOMAMI Toscana 🛒
- 160 ml TOMAMI Ketchup 🛒
- 100 g frozen peas
- fresh tarragon
- 40 g of planed Grana Padano
- sea salt
- freshly ground black pepper
Preparation
Cut the ham into small cubes. Finely dice the celery and carrots. Heat 4 tablespoons of olive oil in a large pan and fry the vegetables and ham until they take on a little colour.
Mix TOMAMI Toscana 🛒 with approx. 120 ml water and add to the pan together with the peas. Season with salt and pepper and simmer with the lid half open until the peas are firm to the bite. Remove from the stove and keep warm.
Cook the tagliatelle in plenty of boiling, salted water according to the instructions on the packet until al dente. Drain the cooking water and put the pasta back in the saucepan. Add the TOMAMI Ketchup 🛒 and mix well.
Distribute the pasta on plates and spread the ham-pea sauce over it, decorate with a little planed Grana Padano and tarragon, drizzle with a little olive oil and serve.
Preparation time: 25 minutes
A recipe by Cettina Vicenzino.
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