Pennette with aromas of forest
Instructions
Proceeding In a pan with non-stick bottom, melt the butter, then add the diced ham (very small), leave and then moderate focus, and stirring with a wooden spoon, for 3/4 minutes, meanwhile, boil the penne al dente, then add the sautéed mushrooms, peas, and continue to stir for 7/8 minutes.
Now add the cream, and if it's like a pinch of nutmeg, leave on fire again 5/6 minutes.
Then add the sauce well drained, pens and after ben all stirred over low heat, let it sit for a few minutes, and serve hot.
On this board a young white dish of low strength.
Ingredients and dosing for 4 persons
- 300 g of type pasta penne lisce medium
- 150 g of diced cooked ham
- 100 g of mushrooms sautéed
- 150 g of boiled peas
- 1 envelope of cooking cream (250 g bags)
- 1 walnut butter
- Salt