375g pack fresh tortellini (use ham & cheese if available)
200g shredded ham
1½ onions chopped
300ml thickened cream
3 tbs coarsley chopped basil
1 tsp cornflour
Heat some oil in a deep non stick pan, and cook onions slowly until softening. Add the ham and cook for a further 10 minutes over a low heat. Do not colour the onion or the ham.
Add the cream and basil to the pan and simmer for 10 minutes covered. Mix the cornflour with a few drops of water and mix through the sauce.
Meanwhile cook the tortellini according to instructions until al dente, and then drain in a colander and cover until the sauce is ready. Add the Tortellini to the sauce in small batches, mixing through as you go. This is to control how much pasta you put in - as you will probably have leftovers for the dogs.
Heat through and serve immediately.
Serves four as a light main - or two with seconds.
“THE SAUCE WILL BE READY BEFORE THE PASTA IS COOKED. IT'S A WEEKNIGHT SPECIAL WITH A WEEKEND FEEL”
So simple - and weeknight fast.
ONE OF MY FAVOURITES. I USE HAM AND CHEESE TORTELLINI, BUT YOU CAN USE WHAT YOU LIKE. ALTHOUGH THE FLAVOUR OF THE DISH WILL ALTER WITH A DIFFERENT TYPE OF FILLING FOR THE PASTA, BUT THE STAR WILL ALWAYS BE THE BASIL IF YOU ADD ENOUGH.
I FIND THAT CREAM PASTAS DO NOT MAKE GOOD LEFTOVERS - SO COOK WHAT YOU NEED OR EAT WHAT YOU COOK.