Penne with green vegetables and crispy ham
very easy
25 mins
25 mins
Ingredients
- 200 g Sweet peas
- 1 kg Broccoli
- 7-10 Tbsp Salt
- 200 g noodles, e.g. penne
- 6 (approx. 75 g) thin slices of Black Forest Ham
- 1 small clove of garlic
- 1 Shallot
- 100 g cherry tomatoes
- 1 TEASPOON Olive oil
- 200 g Cream cheese Balance 5% fat
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chili Flakes
- baking paper
Directions
- 1
Wash the mangetouts, clean them if necessary and cut them diagonally into strips. Wash and clean the broccoli and cut into small florets. Blanch in boiling salted water for 3-4 minutes. Add sugar snap peas about 1 minute before the end of the cooking time.
- 2
Drain vegetables and rinse briefly in cold water.
- 3
Prepare the pasta in boiling salted water according to the instructions on the packet. Place the ham on a baking tray lined with baking paper. Cover with another piece of baking paper and weigh down with a 2nd tray.
- 4
Bake ham in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes until crispy. Take out and drain on kitchen paper.
- 5
Peel and finely chop the garlic. Peel and finely chop the shallot. Wash, clean and halve the tomatoes. Drain the pasta, collecting about 150 ml of pasta water. Heat the oil in a coated pan.
- 6
Sauté the shallots and garlic for about 2 minutes, then add cream cheese and about 100 ml pasta water. Add vegetables and noodles, mix and season with salt, pepper and some chili. Add more cooking water if necessary.
- 7
Let simmer for about 2 minutes, then arrange on plates. Break the ham into pieces and sprinkle over the noodles.
Nutrition Facts
360 kcal
50 g
7 g
22 g
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