Penne with peas and truffle
Instructions
Prepare the sauce for the penne: melt butter gently in a pan, preferably earthenware, saucepan and the already shelled fresh peas and ham cut into pieces, at moderate heat for 2-3 minutes.
Add the dried mushrooms, formerly facts found in warm water, drained and chopped, salt and a pepper ground and simmer for about 20 minutes, or until the peas are soft.
At the end, add to sauce a teaspoon of truffle paste, then remove the Pan from heat and keep warm.
Bring to the boil a saucepan full of salted water, plunge the pens and let them boil until al dente, then drain and put them in the pan with the truffle sauce.
Put the pan on the fire for a few minutes, stirring with a wooden spoon to mix well all the ingredients, then add a glass of cream, mix again and sprinkle with two tablespoons of grated Parmesan cheese.
At this point, split the penne in four individual plates, sprinkle each portion with the rest of the grated cheese, divided evenly, and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta penne
- 30 g of fresh mushrooms
- 100 g of ham
- 200 g of peas
- 1 teaspoon of truffle paste
- 1 walnut butter
- 1 glass of cream
- 4 tablespoons of grated parmesan cheese
- Salt
- Pepper