Pasta is the perfect store cupboard staple, which many of us have stocked up on during lockdown this past year. Here’s a simple, speedy supper dish from chef Claire Thomson that you can make with your stash of pasta.
Nutrition Facts
Pappardelle with cream, radicchio and prosciutto
Amount Per Serving
Calories 621
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Cholesterol 82mg27%
Sodium 568mg25%
Potassium 288mg8%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 3g3%
Protein 20g40%
Vitamin A 734IU15%
Vitamin C 2mg2%
Calcium 259mg26%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Pappardelle with cream, radicchio and prosciutto
Creamy pasta and ham dish
Servings: 4
Calories: 621kcal
Equipment
- Large saucepan
- Large frying pan
Ingredients
- 50 g butter
- 100 g prosciutto sliced into 5mm–1cm ribbons
- 1 small onion finely chopped
- 1/2 radicchio head finely shredded
- 75 ml double cream
- 300 g pappardelle, fettuccine or tagliatelle
- 75 g Parmesan cheese freshly grated
- Salt and freshly ground black pepper
- Nutmeg, about 1/6tsp is ideal freshly grated to taste
Method
- Bring a large pot of salted water to the boil.
- Heat the butter in a large pan over a moderate heat and cook the onion until it is soft and translucent, about eight to 10 minutes. Stir in the radicchio and the prosciutto and cook for one to two minutes, enough for the radicchio to wilt.
- Add the cream and season with salt, pepper and nutmeg to taste.
- Cook the pasta as per packet instructions, and drain.
- Toss the cooked pasta in the cream sauce for a minute over the heat for the flavours to meld. Serve immediately, with the grated cheese.
Nutrition
Calories: 621kcal | Carbohydrates: 60g | Protein: 20g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 568mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 1mg
The Art Of The Larder by Claire Thompson, photography Mike Lusmore, is published by Quadrille.
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