Pasta alla Pastora
, 4
A creamy pasta bake from South Tyrol combining canneroni with Bolognese, mushrooms, ham and fresh peas in a rich cream sauce.
| prepPeel and chop the onion | |||||
| prepClean and slice the mushrooms | |||||
| prepShell the peas if using fresh peas | |||||
| prepHave Bolognese sauce ready (made ahead or from recipe notes) | |||||
| 1 white onion, peeled and chopped | Cook onion in oil until softened | Add mushrooms, ham & peas, cover, cook low 15–20 min | Season, add Bolognese & cream | Boil pasta al dente, drain & add to sauce | Mix well, sprinkle parsley & serve |
| 3 tbsp extra virgin olive oil | |||||
| 200 g mushrooms, cleaned and sliced | |||||
| 100 g cooked ham, cut into small cubes | |||||
| 100 g fresh peas (or frozen) | |||||
| 200 g Bolognese sauce | |||||
| 150 ml fresh cream | |||||
| salt (for pasta and to taste) | |||||
| black pepper (to taste) | |||||
| 400 g canneroni pasta (or maccheroni) | |||||
| fresh parsley, chopped for serving | |||||
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