Leek & Ham Farfalle with Creamy Chive Sauce

Leek & Ham Farfalle with Creamy Chive & Roasted Garlic Sauce

Serves 4
20 minutes
Ingredients
1 leek
500 g farfalle or large shell pasta
200 g. button mushrooms
2 tbsp Parsley Stir-In Paste
2 tbsp Roasted Garlic Stir-In Paste
1 1/2 cups vegetable or chicken stock
250 ml lite sour cream
1 egg, whisked lightly
250 g. leg ham, diced
2 tbsp Lightly Dried Chives
Salt and freshly ground pepper
50 g. shaved parmesan
Method
1

Trim coarse green tops and root end from the leek, cut lengthways in half and rinse well. Drain and slice. Set aside.

2

Bring a pot of salted water to boil and cook the pasta as directed on the packet.

3

Heat 1-2 tablespoons olive oil in a heavy based fry pan and saute the leek and mushrooms for 3- 4 minutes until softened. Stir in parsley, garlic and stock and simmer for 2 minutes.

4

Add the sour cream to the sauce and stir through, simmering for 1-2 minutes until creamy. Add diced ham and heat through, and then remove the pan from the heat and stir in the whisked egg.

5

Drain the pasta and stir it through the sauce, adding the chives and seasoning to taste.

6

Serve in pasta bowls with Parmesan sprinkled over, or served separately.    

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