Avocado and Parma ham tagliatelle


  • 250 g tagliatelle
  • 6 slices Parma ham
  • 2 avocados, peeled and sliced
  • 3 tomatoes, seeds removed, sliced
  • small bunch basil, finely chopped
  • small bunch flat leaf parsley, finely chopped
  • parmesan shavings, to serve
For the dressing

  • 2 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard
  • 1 shallots, finely chopped
  • 90 ml extra virgin olive oil


Janet Brinkworth's Avocado, Tomato And Parma Ham Pasta Makes A Fantastic Mid-week Supper

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