Monday, December 29, 2014

Recipe: Spinach and Ham Spaghetti

Spaghetti is my favourite sort of pasta, is this is one of my favourite pasta dishes. Spaghetti in a creamy sauce, flavoured with rich spinach, sweet honey roast ham, and topped with delicious tangy camberzola cheese. If you haven't heard of camberzola, it is possibly the best cheese ever invented, it's a cross between camembert and gorgonzola- a perfect combination of soft and blue cheese. If you've never tried it, cart yourself off to a major supermarket or cheesemongers now!!!

Spinach and Ham Spaghetti (serves 2)

20g butter
½ small white onion, finely diced
3 cloves garlic, crushed
½ tsp mixed herbs
1 tbsp fresh parsley, finely chopped
120g mushrooms, sliced
300ml buttermilk
100ml strong chicken stock
80g frozen peas
160g honey roasted wafer thin ham, diced
200g spaghetti
200g baby spinach
Salt and pepper to taste
80g camberzola, diced finely

1)      Fry the onion, garlic, mixed herbs, parsley, and mushrooms in the butter for 10 minutes. Meanwhile, bring a large pan of salted water to the boil. Add the buttermilk, and chicken stock, and cook on a high heat for a further 5 minutes.
2)      Cook the spaghetti according to the packet instructions. Add the peas and ham to the sauce and cook for a further 5 minutes. Add the spinach and cook for a final 4 minutes. Season to taste.
3)      Drain the spaghetti, return to the pan and add the sauce. Return to the heat and stir until all the ingredients are well combined and the spaghetti has soaked up the sauce. Serve, topped with the diced camberzola.

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