Penne With Truffle And Peas

Preparation:

Preparation: Prepare the sauce for the penne: gently melt the butter in a saucepan, possibly earthenware, and brown the shelled fresh peas and the raw ham cut into small pieces over moderate heat for 2-3 minutes. Add the dried mushrooms, previously soaked in warm water, squeezed and chopped, the necessary salt and a grind of pepper and cook for about 20 minutes, or until the peas are soft. At the end, add a teaspoon of truffle paste to the sauce, then remove the pan from the heat and keep it warm. Bring a pot full of salted water to the boil, plunge the penne into it and boil them al dente, then drain them and place them in the pan with the truffle sauce. Put the container on the heat for a few minutes, stirring with a wooden spoon to mix all the ingredients well, finally add a glass of cream, stir again and sprinkle with two spoons of grated Parmesan. At this point, divide the penne into four individual bowls, sprinkle each portion with the rest of the grated cheese, divided equally, and serve.