This simple pasta dish is perfect for lunch or supper – it’s quick and easy to make, and it tastes delicious Serves 4 Ingredients 300g (10oz) tagliatelle 225g (8oz) Taleggio cheese, rind removed, then cut into small chunks 150ml (¼ pint) milk 100g (4oz) frozen petit pois or garden peas, thawed 100g (4oz) Gorgonzola, broken into little chunks 50g (2oz) pine nuts, lightly toasted Freshly ground black pepper 12 slices Parma Ham A few basil leaves, to garnish
Cooking Instructions • Cook the tagliatelle in lightly salted boiling water for 8-12 minutes until just tender, or follow the pack instructions • Meanwhile, put the chunks of Taleggio into a saucepan with the milk. Heat gently, stirring constantly, until the cheese has melted. Remove from the heat and stir occasionally • Drain the cooked pasta, then return it to the saucepan. Add the peas, Gorgonzola and pine nuts. Stir in the sauce and heat gently for a few moments. Season with freshly ground black pepper, then share between four warm plates or bowls • Tear the slices of Parma Ham on to the pasta, scatter a few basil leaves on top and serve at once Cook’s tip: Serve with some freshly grated Parmesan cheese, for an extra flavour boost Recipe courtesy of the Parma Ham Consortium