Fettuccine with pesto and Parma ham

Name: Fettuccine with pesto and Parma ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 Stem(s) Basil; 4 Stem(s) Parsley; 30 g Walnut kernel halves; 2 Garlic cloves; 35 g Parmesan cheese; 75-100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Fettuccine pasta; 200 g frozen peas; 1 TEASPOON Oil; 6 discs Parma ham

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 Stem(s) Basil
4 Stem(s) Parsley
30 g Walnut kernel halves
2 Garlic cloves
35 g Parmesan cheese
75-100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Fettuccine pasta
200 g frozen peas
1 TEASPOON Oil
6 discs Parma ham

Directions

1
Wash the herbs, shake dry and pluck the leaves. Put some basil leaves aside for garnishing. Roast the walnuts in a pan without fat. Peel and roughly chop the garlic. Grate 30 g cheese. Mix herbs, nuts, cheese and olive oil to a thin pesto. Season to taste with salt and pepper
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Add peas about 3 minutes before the end of cooking time. Heat the oil in a frying pan. Fry Parma ham in it in portions for 3-4 minutes while turning until crisp. Remove and drain on kitchen paper. Slice the rest of the Parmesan cheese into shavings
3
Drain the pasta, collecting approx. 200 ml of pasta water. Put the pasta and pesto back into the pot. Crumble the ham and mix well. If the pasta is too dry, stir in some pasta water. Garnish the pasta with basil and parmesan shavings and serve immediately