Mary Berry's Romano pepper and herb penne - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s Romano pepper and herb penne By You Magazine - February 17, 2019 Crispy parma ham, red peppers and fresh herbs are such a lovely flavour combination. Parma ham usually comes in packets of six to seven slices – use the whole packet. Swap for thin rashers of streaky bacon, if you prefer. Georgia Glynn Smith SERVES 4 PREP TIME: 10 minutes COOK TIME: 10-15 minutes 275g (10oz) penne pasta 6-7 slices parma ham, snipped into small pieces 1 tbsp olive oil 4 spring onions, chopped (see note) 150g (5oz) roasted red peppers in oil (from a jar), drained and chopped (see note) 1 large garlic clove, crushed 200g (7oz) full-fat crème fraîche 1 x 30g packet of flat-leaf parsley, leaves roughly chopped 1 x 30g packet of basil, leaves roughly chopped 30g (1oz) parmesan, finely grated 1. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water. 2. Meanwhile place a large frying pan over a high heat. Fry the parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside. 3. Add the oil to the pan, along with the spring onions, peppers and garlic, and fry, stirring occasionally, for 2 minutes. 4. Add the crème fraîche and bring to the boil, then add the drained pasta with half the crispy ham, most of the herbs and some salt and pepper. Toss over the heat for a few minutes. 5. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick and sprinkle over the remaining crispy ham and herbs to serve. COOK’S NOTES Try using kitchen scissors to cut the spring onions quickly. Using chargrilled skinned peppers in oil from a jar makes this dish very quick – they are an excellent time saver. You can roast and skin your own peppers, of course, if you prefer. PREPARE AHEAD The ham can be pan-fried up to 3 hours ahead. FREEZE Not suitable for freezing. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved