Pasta Casserole Di Parma

Pasta dishes are always a good idea!

Cook Barilla Ondine according to package instructions. Sprinkle artichoke hearts with juice of one lemon. Dice ham, remove peel from garlic, chop. Rinse carrots, cut into slices, rinse parsley, chop, sauté ham in olive oil, add garlic, pour water, add soup cubes, bring to a boil.

Add carrots, steam for about 4-5 minutes at low temperature until soft. Add whipped cream and crème fraîche, heat. Add the peas and artichoke hearts and heat through. Mix in sauce thickener. Season with pepper, nutmeg, mix pasta with sauce and parsley, fill into greased gratin dish, sprinkle Parmesan and Gouda over the casserole. Spread almond leaves evenly over the top. Bake in heated oven (electric oven 230 degrees, hot air 210 degrees) for 15-20 minutes until almond kernels are golden.

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