TV chef Mary Berry has an extensive collection of recipes, but when time is short in the kitchen, her quick and simple pasta dish can be on the table in under half an hour. Perfect for saving time on hectic midweek evenings, this flavoursome meal requires minimal effort yet delivers maximum taste.
Mary Berry's Parma Ham and Pimento Penne
Mary's Parma ham and pimento penne has received glowing reviews from those who have already tried it out. Her recipe serves four and is both egg and nut-free. The description reads: "Mary Berry's easy pasta combines crispy Parma ham, red peppers and fresh herbs."
Mary recommends using the entire packet of Parma ham for this dish, as it typically comes in packs of six to seven slices. For those who aren't keen on Parma ham, the chef suggests swapping it out for thin rashers of streaky bacon or ham. To cut down on preparation time even further, use kitchen scissors to chop the spring onions.
Ingredients
- 275g penne pasta
- Six to seven slices Parma ham, cut into small pieces
- One tbsp olive oil
- Four spring onions, finely chopped
- 150g roasted red peppers in oil from a jar, drained and chopped
- One large garlic clove, crushed
- 200g crème fraiche
- One 30g packet flat-leaf parsley, leaves roughly chopped
- One 30g packet basil, leaves roughly chopped
- 30g Parmesan, finely grated
- Salt and freshly ground black pepper
Method
Begin by cooking the pasta in a pan of boiling salted water according to the packet instructions, drain and set aside some pasta water. Place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside.
Pour oil into the pan along with the spring onions, peppers and garlic. Fry for two minutes, stirring occasionally. Pour in the crème fraîche and bring the mixture to the boil. Toss in the drained pasta along with half the crispy ham, the majority of the herbs and a generous seasoning of salt and pepper. Stir continuously over the heat until piping hot throughout.
Add in the Parmesan cheese, adding a dash of the reserved pasta water if the sauce is too thick. Finish by scattering the remaining ham and herbs over the top before serving.
