Quick tagliatelle with peas, ricotta and Parma ham
How about trying this dish from @tinastausendschoen today: Tagliatelle with peas, ricotta and Parma ham, prepared using pots from our Original-Profi Collection®.
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
25 min
Total Time
20 min
Cooking Time
5 min
Preperation Time
Ingredients
| 500 g | Tagliatelle |
| 2 tbsp. | Olive oil |
| 4x | Spring onions, sliced into rings |
| 2x | Garlic cloves, finely diced |
| 300 g | Peas, frozen |
| 3 tbsp. | Lemon juice - zest of half an organic lemon |
| 150 g | Ricotta |
| 100 g | Parma ham |
| Salt & pepper |
Instructions
Step 1 of 4:
Cook the tagliatelle according to the package instructions. If needed, reserve a little pasta water.
Step 2 of 4:
Heat the olive oil in a Frying Pan and gently saute the garlic and spring onions in it for about 4-5 minutes.
Step 3 of 4:
Add the peas, lemon juice, and lemon zest to the Frying Pan. Add the pasta and ricotta, stir well, and if needed loosen with a little pasta water. Season with salt and pepper.
Step 4 of 4:
Divide between 4 plates, arrange the Parma ham over the pasta, and grind more coarse black pepper on top. Serve immediately.
