In fact, the original title of this pasta sounded like "Olivier Italian&qu ot;. The author, annamont, told in the Preface to the recipe is that the taste of this pasta is very similar to the taste of all salad "Olivier". By the way, in Italy "Olivier" call "Russian salad", it costs 11 euros per kg and looks like this: "lonely cubes of boiled potatoes, carrots and sometimes sausages, almost lost in the mayonnaise". Maybe after dinner "in Russian", the Italians become great patriots of their cuisine?))) Speculated Olivier... I cook once a year at New year and such nostalgia after reading this recipe that immediately went and made this pasta. Girls, do not believe, do like our Olivier! Ate at lightning speed, was not enough.))) So, to all lovers of pasta and Olivier is dedicated to...
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The sauce cooks very quickly so start with boiling the pasta. For this recipe I took here such nests from Divella.
Until boiled the pasta, make sauce. Cut small cubes of ham (I have a piece of smoked bacon) and a small onion.
Warm up in a pan with olive oil and saute onions until zolotisty, then add ham, and heat up for another couple of minutes
Put the fire on low, add peas and, stirring gently, cook 5 more minutes.
Now pour the cream, sprinkle with salt and pepper, add nutmeg.
By this time cook pasta, throws it in a colander and add to sauce. Heat over all together, gently stirring a few more minutes, sprinkle with Parmesan and lay on plates.