pasta with summer vegetables and parma ham

0.5 serving Busetto Parma Ham (Prosciutto) 2 slices(1oz) (by CHASALZ)
1 serving Barilla Farfalle (BowTie) pasta (2 oz. / 56gr)
25 grams Asparagus, fresh
12.5 mL White Wine
7.5 gram(s) creme fraiche Tesco Healthy living UK (by TABSNPICKLES)
0.25 leek Leeks
6.25 grams Parmesan Cheese, grated
25 grams Peas, frozen
0.25 serving Sauce, Very Lazy Garlic per 10g (by THECAT1964)
0.25 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH)
1 tbsp Basil
olive oil 0.25

original recipe for 4 people divided it into a single serving for ease
you can also add lettuce before the creme fraiche in the 10 minutes simmer period and broad beans but chose to remove them

heat the olive oil in a saucepan add the leek sliced and cook for a few minutes until they start to soften. add the garlic cook for another minute then add the remaining veg and the herbs, tarragon, basil spreading them evenly over the base of the pan season with salt and pepper if you wish. pour in the white wine let it simmer for a couple of minutes then add the stock or water. put the lid on the pan and let it simmer for 10 minutes then stir in the creme creche and simmer for another couple of minutes meanwhile bring a pan of water to the boil and the pasta stir well and bring the water back to the boil cook the pasta for 10-12 minutes until tender then drain. stir the pasta into the pan with the sauce . tear the slice of parma ham into shreds and stir those into with the basil sprinkle with the grated parmesan to serve

Serving Size: makes 1 original recipes is x4

Number of Servings: 1

Recipe submitted by SparkPeople user MUMWIVBIGBUM.