Mon, 22 January 2018
Joe Shannon is on a mission to take the hassle out of your midweek meals. He’s making a delicious Creamy leek and Ham Tagliatelle!
RECIPE: Creamy leek and Ham Tagliatelle
2 tsp rapeseed oil
2 medium leeks, thinly sliced
200g mushroom, sliced
2 garlic cloves, crushed
300g tagliatelle
140g cream cheese
85g Parma ham, shredded
50g fresh basil
25g Shaved parmesan
Method
Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp. water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the pasta according to pack instructions, then drain, reserving a little of the cooking liquid.
Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the pasta
