Pici Pasta with Cabbage, Ham and Pecorino Cheese - The variety of flavor coming from the ham and the tender Napa cabbage, mixed with nutty pecorino cheese.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 2people
Author: Marinka
Ingredients
4ouncespici pasta
5cupsNappa cabbageshredded
4ouncescooked ham
1garlicminced
1tablespoonolive oil
1/4cupheavy cream
3ouncesPecorino Toscano cheesegrated
salt and pepper
parsleychopped
Instructions
Bring water with salt to a boil and cook the pasta al dente, according to direction on the packaging.
Wash shredded Napa cabbage, cut cooked ham in julienne and cut some shavings from cheese and grate rest of cheese.
Heat olive oil in a skillet and add garlic, cook until fragrant, about 1 minute.
Add ham julienne and cook a 1 minute.
Add cabbage, 1/2 teaspoon of salt and pepper. Toss to coat and stir until wilted.
Add 1/2 cup of cream and cook, uncovered, a few minutes until cabbage is tender a sauce is reduced and covers cabbage.
Season with pepper and salt to taste.
Drain pasta, reserve 1/2 cup of cooking water.
Add pasta to cabbage mixture, add grated cheese and parsley and toss to coat. Add some cooking water if needed.
Transfer to plate and garnish with some parsley and cheese shavings.