Green Tagliatelle Alla Zingara

Preparation:

Preparation: Thoroughly clean the mushrooms, rubbing them with a damp cloth to remove all the soil, then cut them into thin slices. Heat the olive oil in a saucepan, add the diced cooked ham and let it brown over moderate heat for 5 minutes. Add the mushrooms and peas, fry them for a few moments, then pour in the broth, season with the necessary salt and freshly ground pepper and cook over low heat with the container covered for 10-12 minutes. When the vegetables are tender but still firm, add the cream, stir with a wooden spoon and let it heat up for a few minutes, then remove the sauce from the heat. Boil the tagliatelle in a saucepan with plenty of boiling salted water, drain them al dente and transfer them to a bowl. Quickly season the pasta with the prepared sauce and ragù, very hot, distribute it in four individual bowls and serve.