This lovely pasta recipe I've learned from my father-in-law. The creme fraiche tastes great with ham and broccoli.
INGREDIENTS (for 4 servings):
- 12 ounces spinach fettuccini pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 12 ounces chopped cooked ham
- 1 pound broccoli florets, blanched
- 1/2 cup creme fraiche
- salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in ham, and heat through. Mix onion, ham and broccoli with pasta in pot. Mix in creme fraiche until evenly coated.