Linguine with Parma ham, artichokes and pecorino
2 minutes
10 minutes
Serves: 3-4 people (2 adults and 2 kids)
  • 300 g linguine (I use 100g per adult, 50g per child)
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons of extra virgin olive oil
  • 75 g parma ham, cut into strips or chunks
  • 280 g jar of sliced artichoke hearts in oil
  • 50 g pecorino, grated
  • Fresh parsley, roughly chopped

Put a large pan of water on to boil. Add a little salt and when boiling angrily add the pasta. Whilst the pasta is cooking, heat some olive oil in a pan, add the sliced garlic and warm through. Don't let the garlic colour. Add the parma ham and gently heat through. Now for the artichokes. Be gentle - you want them to keep their shape. Season with just black pepper, as the meat and cheese are both salty. Reserve a half mugful of water and drain the pasta. Add the linguine to the artichoke hearts and ham. Toss well, adding a splash of water to loosen the pasta. Throw in a handful of fresh parsley and toss again. Serve with lots and lots of grated pecorino.


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Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.