Pappardelle with Prosciutto, Flat-Leaf Parsley, Sweet Red Peppers and Brie de Meaux
Just a quickie post to jot down a delicious pasta dish I’ve just made for lunch after a joyful 13 miler this morning (I actually sprinted the last mile home, let’s hope the training stays so positive). This pasta took moments to make (and eat), was really fresh-tasting and incredibly healthy, with a good balanced of vitamins and slow-burning carbohydrates, plus a little protein. Brie de Meaux is quite high in saturated fat, so you might want to go easy on this. On the other hand, a little goes a long way and it really does add to the dish.
Serves 2 hungry people or 4 smaller portions:
- 250 g fresh pappardelle ( I used fresh lasagne sheets which I cut into thick strips)
- 80g pack of prosciutto cut into thin strips – even better if you can buy some cut freshly at the deli, but I used the pre-packed stuff
- 25g flat-leaf parsley, roughly chopped
- a couple of sweet red pointed peppers, or one large standard red pepper, sliced finely
- about 150g good quality brie, like brie de Meaux, sliced into thinnish slices
- about 3 tbsp good extra virgin olive oil
- plenty of freshly-ground black pepper
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to pack instructions (fresh pasta usually only takes a couple of minutes).
- Drain the pasta, saving a tablespoon of the cooking water.
- Add a tablespoon of olive oil to the saucepan and then throw in the peppers, sauté for a minute and then add the pasta, the tablespoon of cooking water, the parsley and the prosciutto. Stir it all around to combine , add the brie, a little more olive oil, plenty of freshly-ground black pepper and stir to combine again.
- Serve immediately, with some grated parmesan and a rocket salad on the side.