TAGLIATELLE WITH PROSCIUTTO AND PEAS

Toscana, Ketchup

meat

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

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
100 g frozen peas
160 g TOMAMI Ketchup
Fresh tarragon
40 g of planed Grana Padano
Sea salt
Freshly ground black pepper

Tagliatelle

INSTRUCTIONS

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.