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| 350 Gramm | Dried tagliatelle; (12oz) |
| 45 Milliliter | Olive oil; (3tbsp) |
| 115 Gramm | Waitrose Parma Ham; cut into thin |
| | Strips (4oz) |
| 4 | Shallots finely chopped |
| 2 | Cloves garlic crushed |
| 55 Gramm | Waitrose Sun-Dried tomatoes in oil; drained and cut |
| | Into strips (2oz) |
| | salt |
| | black pepper freshly ground |
| 251 Gramm | Carton Waitrose Creamy Natural |
| | Fromage Frais |
| 30 Milliliter | Fresh basil; chopped (2tbsp) |
| 25 Gramm | Pine kernels; toasted (1oz) |
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Cook the pasta in a large pan of boiling water according to the instructions on the pack.
Meanwhile, heat the oil in a frying pan, add the Parma ham and fry for 1 minute until crisp.
Remove the ham and set aside. Add the shallots and cook gently for 5 minutes until soft then add the garlic and tomatoes and cook for a further 2 minutes. Return the ham to the pan to keep hot.
Season the fromage frais. Drain the pasta and return to the pan. Stir in the ham and tomato mixture then stir in the fromage frais and basil. Mix well then transfer to a heated serving dish and scatter with pine kernels.
important that it is added to the hot pasta at the last minute and not overheated. For an even quicker dish, fresh pasta could be used instead of dried. Bacon could be used in place of the Parma ham.
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