Mary Berry's Parma ham and pimento penne is a speedy pasta dish that can be on the table in less than 30 minutes, ideal for hectic weeknights. The recipe serves four and is free from eggs and nuts.
Simple Ingredients, Big Flavour
The dish combines crispy Parma ham, roasted red peppers, and fresh herbs for a meal that requires minimal effort. Mary suggests using the full packet of Parma ham (usually six to seven slices) and offers a swap to streaky bacon or ham if preferred.
To save time, use kitchen scissors to snip the spring onions. The recipe has earned praise from home cooks for its ease and taste.
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Recipe: Parma Ham and Pimento Penne
Ingredients:
- 275g penne pasta
- 6-7 slices Parma ham, cut into small pieces
- 1 tbsp olive oil
- 4 spring onions, finely chopped
- 150g roasted red peppers in oil, drained and chopped
- 1 large garlic clove, crushed
- 200g crème fraîche
- 30g flat-leaf parsley, roughly chopped
- 30g basil, roughly chopped
- 30g Parmesan, finely grated
- Salt and freshly ground black pepper
Method:
- Cook the pasta in boiling salted water according to packet instructions. Drain, reserving some pasta water.
- In a large frying pan over high heat, fry the Parma ham until crispy. Remove with a slotted spoon and set aside.
- Add oil to the pan with spring onions, peppers, and garlic. Fry for two minutes.
- Stir in the crème fraîche and bring to a boil. Add the drained pasta, half the crispy ham, most of the herbs, and seasoning. Stir until piping hot.
- Fold in the Parmesan, adding a splash of reserved pasta water if the sauce needs thinning.
- Scatter the remaining ham and herbs over the top before serving.
