Ham & Pesto Tagliatelle

Sun, 28 September 2025

Ham & Pesto Tagliatelle

This is such a delicious quick and simple summer supper. Obviously, the recipe can be adjusted by adding other items like chicken, peppers, fish etc. to suit your tastes and preference.

Ingredients:

• 10oz/300g spaghetti (or pasta of choice)
• 10oz/300g cooked bacon/ham -cut into cubes
• 1 medium onion-chopped finely
• 2 cloves of garlic
• 6 mushrooms-thinly sliced
• ½ glass white wine
• 4 large dessertspoons of pesto
• 10floz/300ml pouring cream
• 1oz/25g freshly grated parmesan cheese
• Some basil leaves to garnish

Method:

Cook the spaghetti in lightly salted water for 8-10 minutes. Rinse under cold water and store until required

Meanwhile begin the sauce.

Heat some oil in a large pot, add the onion, garlic and fry for 2-3 minutes until golden and crisp. Next add in the mushrooms and cook for another moment or two, followed by the white wine.

Add the cooked cubed ham/bacon along with pesto, cream, and parmesan cheese to the bacon and vegetable mixture and heat until piping hot.

Add the pasta into the sauce and heat thoroughly.

Mix in freshly chopped basil.

Season as required.

Serve sprinkled with parmesan cheese, fresh basil leaves and with a side of garlic bread.

Basil Pesto

Ingredients:

• 1 large handful fresh basil leaves
• 1 dessertspoon grated parmesan cheese
• 1 dessertspoon pine nuts-toasted or untoasted
• 2 cloves of garlic
• 100-150ml olive/rapeseed oil
• 1 teaspoon of lemon juice

Method:

Place all ingredients into a food processor and blitz.

Store the pesto in a sterilized jar in the fridge for up to 2 weeks

Garlic Bread:

Ingredients:

• 3 medium sized bread rolls
• 2oz/50g softened butter
• 2 cloves garlic-crushed
• 2 teaspoons chopped parsley

Method:

Mix the butter, garlic and chopped parsley.

Slice the rolls horizontally and spread with the softened garlic butter.

Bake in a preheated oven (180C/350F/Gas Mark 4) for 8-10 minutes.