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🍝 Pasta with Ham and Spring Onion in Tomato-Cream Sauce

828 kcal · 30 min · 4 servings

Ingredients

• 400 g Rigatoni
• Salt
• 250 g cooked ham
• 3 Spring onions
• 70 g dried, marinated tomatoes (in oil)
• 1 Clove of garlic
• 30 g toasted pine nuts
• 120 ml Olive oil
• 30 g freshly grated Parmesan
• Pepper (from the mill)
• 75 ml Heavy cream
• 1 tsp freshly chopped oregano
• freshly grated Parmesan (for sprinkling)

Instructions

1. 1. Boil water in a large pot and add salt. Cook the pasta in the water until it is al dente (firm to the bite). Take the ham and cut it into small cubes about one centimeter in size. Wash the spring onions thoroughly and shake them dry. Slice the green parts into thin rings. Blanch the rings for a short time in the boiling pasta water (cook briefly in boiling water). Remove them immediately, rinse with cold water, and let them drain well.
2. 2. Take the tomatoes out of the can and let them drain well. Save the oil from the can. Put the drained tomatoes, the peeled garlic, the pine nuts, and a spoonful of the tomato oil into a blender. Puree everything into a smooth paste. Stir the grated Parmesan into the paste. Season the sauce with salt and pepper to taste.
3. 3. Heat one tablespoon of the tomato oil in a large pan. Sauté the ham cubes in the oil for a short time. Remove the pasta from the pot and let it drain. Add the pasta to the pan with the ham. Stir in three to four tablespoons of the tomato pesto sauce. Add the cream and toss the pan until everything is well combined. Season the sauce with salt, pepper, and oregano. Divide the pasta onto plates. Sprinkle with the blanched spring onions and some fresh Parmesan. Serve the dish immediately.

Nutrition per serving

• kcal: 828
• Protein: 33 g · Fett/Fat: 44 g · Carbs: 75 g