Description
Welcome to Part 1 of our new mini series on French-style pasta!
When you think of pasta, you probably picture a big Italian main course with tomato, garlic and olive oil. In France, we do things a little differently at home. For us, pasta is most often a side dish, made to soak up the sauce from a stew or a piece of meat cooked in its jus.
To start the series, we are making an everyday recipe from Paul Bocuse: fresh pasta with cream, peas and cured ham. It is the perfect match for any meat cooked in a sauce.
The whole thing comes together quickly, using ingredients you probably already have in the kitchen, like frozen peas and a bit of leftover cured ham. There is no olive oil here, just butter, a splash of cream and plenty of fresh basil.
The result is fresh, slightly salty, with a little crunch from the peas. A good one for your next family dinner.
Grab a pan, pull up a chair and let's get cooking. And keep an eye out for the rest of the series.
👉 Subscribe so you don't miss Part 2, where we'll be tackling a unique, Bocuse's take on Macaroni and Cheese (Gratin de Macaroni)!
What would you pair this cozy pasta with? Let me know in the comments below!
⏱️ Timestamps
0:00 – Welcome to Part 1: How we use pasta in France!
0:28 – The Recipe: Paul Bocuse’s Quick Cream, Pea & Ham Pasta
0:54 – French vs. Italian Kitchen Staples (Swap the oil for butter!)
1:45 – Quick Prep & Ingredient Measurements
2:24 – How to blanch frozen peas so they stay bright green
3:14 – Cooking your pasta perfectly al dente
4:33 – Assembling the dish in the pan
5:29 – The Cream Rule: Warm it, don't boil it!
6:38 – Taste Test: Fresh, crunchy, and savory
7:38 – Why this is the ultimate side dish for home-cooked meals
8:20 – Coming up in Part 2...
🛒 What You'll Need At Home:
400g Fresh Pasta (or your favorite dry pasta)
150g Frozen Peas
1 Thick slice of Cured Ham (diced small)
A good pat of Butter
100ml Heavy Cream
A handful of Fresh Basil leaves
Salt & Pepper
#FrenchHomeCooking #EverydayRecipes #FrenchPasta #EasyDinnerIdeas #FrenchCookingAcademy
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