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Ingredients
For 6 persons :
- 300 g of shells
- 125g of Emmental
- Ham
- 1 jar of Jean Martin dried tomato cream 110g
- 1 clove of garlic
- 75g butter
- 100g liquid whole cream
- 1 Knorr organic vegetable stock cube
- Soya sauce
- Chive
Recipe
Preparation :
Cut the ham into chiffonade shapes. Put it in a pan to dry it out and crisp it up.
Put some oil in a wide, low saucepan, add a crushed garlic clove and add the pasta.
Leave to cook for a few minutes to brown some of the pasta then cover with previously prepared vegetable stock (1 Knorr organic vegetable stock cube for 1.5l of water). Mix, add broth then cook covered for 5 minutes.
Add broth and crème fraîche, then cook for about 5 minutes. When it's cooked, remove from the heat and add the sundried tomato cream, butter, parmesan and a little soy sauce (about 2 tablespoons).
For training:
Serve in bowls with a large portion of pasta, then add the Emmental cheese previously cut into small cubes, the raw ham, chopped chives and a drizzle of olive oil. It's ready !
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