Lasagnettes in mascarpone sauce

Name: Lasagnettes in mascarpone sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g mangetout or; 300 g frozen peas; 3 Shallots or 1 onion; 1 TABLESPOON butter/margarine; 1 glass (400 ml) Vegetable stock; 400 g Lasagnets; 7-10 Tbsp (wavy ribbon noodles); 7-10 Tbsp salt, white pepper; 150 g Mascarpone or; 7-10 Tbsp crème fraîche, 1 egg yolk; 2-3 TABLESPOONS sauce thickener; 12 discs Parma ham; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g mangetout or
300 g frozen peas
3 Shallots or 1 onion
1 TABLESPOON butter/margarine
1 glass (400 ml) Vegetable stock
400 g Lasagnets
7-10 Tbsp (wavy ribbon noodles)
7-10 Tbsp salt, white pepper
150 g Mascarpone or
7-10 Tbsp crème fraîche, 1 egg yolk
2-3 TABLESPOONS sauce thickener
12 discs Parma ham
7-10 Tbsp Parsley

Directions

1
Clean and wash the sugar snap peas. Peel and finely dice the shallots or onion
2
Heat the fat. Sauté shallots in it until translucent. Steam peas briefly. Deglaze with stock and cook for 4-6 minutes
3
Cook the pasta in plenty of boiling salted water for about 10 minutes
4
Remove peas from the stock. Stir the mascarpone into the stock, add the sauce thickener and bring to the boil. Mix the egg yolks with a little sauce and then stir into the rest of the sauce (do not boil any more!). Season to taste with salt and pepper
5
Heat the peas in the sauce. Drain the pasta and mix with the sauce. Serve with Parma ham and garnish with parsley
6
Drink: cool white wine