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Penne with asparagus and Parma ham
by
Hotel head chef,
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- Penne
- Spears British asparagus
- Butter, melted
- Slices Parma ham, cut into strips
- Reduced-fat creme fraiche
- Black pepper
- Parmesan cheese shavings
Cook the penne according to the instructions on the pack.
While the penne is cooking, steam the asparagus.
Then cut each spear into three and toss in the butter.
When the pasta is cooked, drain well and return to the pan.
Add the asparagus spears, parma ham and crème fraiche, and mix well.
Season to taste with black pepper. Serve in a medium-size bowl and sprinkle with the parmesan shavings.
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