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Avocado and Parma ham tagliatelle

Janet Brinkworth from Great Food Live
Janet Brinkworth's avocado, tomato and Parma ham pasta makes a fantastic mid-week supper

Avocado and Parma ham tagliatelle

Method

1. Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the Parma ham until crisp.

2. For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.

3. Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.

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Prep: 15 min
Cook: 10 min

Ingredients
250g tagliatelle
6 slices Parma ham
2 avocado, peeled and sliced
3 Tomatoes, seeds removed, sliced
small bunch Basil, finely chopped
small bunch flat-leaf parsley, finely chopped
parmesan shavings, to serve