Cook the fettuccine or tagliatelle in a large saucepan of salted boiling water for 8-10 minutes, or according to pack instructions
Meanwhile toast the walnuts by grilling them on a baking sheet for 1-2 minutes. Take care that they don’t get too brown, or else they will taste bitter
Drain the pasta and return it to the saucepan. Add the crème fraiche, peas, chunks of dolcelatte and walnuts. Season with black pepper and stir gently for a few moments until heated through
Add the Parma Ham to the pasta, tearing it into smaller pieces. Share between two warmed serving dishes and serve at once
Cook’s tip: You could use pecans or hazelnuts instead of walnuts – or leave them out if you prefer.
