The Creme Fraiche Challenge - Recipe No 2

The second dish I've made as part of The Creme Fraiche Challenge is a great after-work pasta dish - it's quick and only needs one pan.

Lemon linguine with ham

(from Good Food Magazine - August 2006)

Serves 4

400g/14oz linguine

cupful of frozen peas

200ml creme fraiche

grated zest of 1/2 lemon and juice of 1 lemon

3-4 slices of cooked ham, cut into strips

1) Cook the pasta in a pan of boiling water, adding the peas for the last 4-5 minutes

2) Drain the pasta well, reserving a little of the cooking water

3) Return to the pan and stir in the creme fraiche, lemon zest and juice.  Add a little of the cooking water if it needs loosening up.

4) Season and serve with the ham strips scattered over.