Recipe for Farfalle with Parma Ham

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Yield:

4 servings

Ingredients:

Amount	Ingredient
250 gm	Dried farfalle pasta, (8oz)
25 gm	Butter, (1oz)
2 x	Shallots, finely chopped
125 gm	Button mushrooms, halved (4oz)
375 gm	Courgettes, cut into 5cm (2 inch) thin strips (12oz)
1 x	70 grams pac Italian Parma Ham, torn into pieces (3oz)
1 x	200 millilit low fat creme fraiche, (7 floz)
75 gm	Freshly grated parmesan, (3oz)
	Freshly ground black pepper

Instructions:

Instructions: Cook the farfalle following instructions on the pack.

Melt the butter and fry the shallots, mushrooms and courgettes for 6-8 minutes, stirring occasionally.

Stir in the parma ham, creme fraiche, parmesan, cooked drained pasta and freshly ground black pepper to taste. Heat through, transfer to a warmed serving dish and garnish with fresh basil.

Serve immediately. Delicious served with ciabatta bread and mixed salad leaves.

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