Pipe Rigate

Pipe Rigate aux petits pois, au jambon et à la crème de fromage

Ingredients

4
25min
  • 400g of Panzani Pipe Rigate
  • 2 tablespoons flour
  • 2 tablespoon butter
  • 5 dl milk
  • 1 dl cream
  • 200g grated mild cheese
  • diced ham (optional)
pasta

Preparations steps

  • 1. Melt the butter and then stir the flour in so as to obtain a clear roux.
  • 2. Remove from heat and stir in milk. Allow to thicken, stirring continuously, until you have a smooth sauce, over low heat.
  • 3. Pepper and season with nutmeg.
  • 4. Add the cream and cheese and stir until the cheese has melted.
  • 5. Meanwhile, cook the Pipe Rigate until 'al dente' in boiling water and add the peas just before draining.
  • 6. Return to a boil and drain.
  • 7. Arrange the pasta on the plates, coat with sauce and garnish with diced ham.

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