- 30 min
- 4 persons
- 340 g Tulip Pork Luncheon Meat
- 2 cloves garlic
- 2.5 dl thick cream
- 5 dl pasta
- 25 g parmesan cheese
- 25 g green peas
- Freshly ground pepper
- Basil leaves
Cook the pasta and put aside.
Dice and sauté the Pork Luncheon Meat in a skillet for about 3 minutes at medium heat.
Mince the garlic and add the garlic, thick cream, parmesan cheese, pasta and green peas.
Season with salt and freshly ground pepper.
Cook for another 3 minutes and serve.
Garnish with basil leaves or other herbs.