Qurator's: Hive Top Chef! | Creamy | Creamy pasta with ham and stuf...

Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Creamy. This time I wanted something creamy, so I decided to cook pasta, which I hadn't eaten in a while, and served it with a béchamel sauce that I whipped up in no time.

The secret to béchamel sauce is to make it thick so that it has that much-desired creamy texture. In addition to milk and wheat flour (specially for thickening), I added onion and garlic for flavor, and of course, salt. This pasta also has diced ham and some stuffed olives. I hope you like the recipe.

Ingredients

- 1 cup of cow's milk

- 1 tablespoon of all-purpose wheat flour

- 2 tablespoons of margarine

- Salt to taste

- 1 teaspoon olive oil

- 150 grams short pasta

- 50 grams diced ham

- 40 grams stuffed olives

- 20 grams onion

- 1 clove garlic

- 1 sprig chives and 1 sprig parsley for garnish

Preparation

1.-. Wash the parsley and chives and chop them into small pieces. Wash the onion and chop it into pieces, then peel the garlic clove.

2.- To prepare the béchamel sauce, place the cup of milk, onion, garlic, salt to taste, and tablespoon of wheat flour in a blender. Blend everything well.

3.-. Melt a tablespoon of margarine in a saucepan. Once melted, add the mixture from the blender. Cook over low heat, stirring constantly, until the mixture thickens. Turn off the heat. Set aside.

4.- Cook the pasta. Bring a pot of water to a boil with a tablespoon of salt. Once it boils, add the pasta and cook until al dente. Drain and add a teaspoon of olive oil to prevent sticking.