LifestyleFood & DrinkRecipesHer recipe is quick to make and packed with flavour15:49, 04 Jul 2026TV chef Mary Berry has plenty of recipes on offer, but when you don't want to spend long in the kitchen it can be hard to know which one to pick. Thankfully, she has a quick and easy pasta dish that is ready in under half an hour.It can save time in the kitchen on busy midweek evenings and give you a flavourful meal without too much effort. Mary's Parma ham and pimento penne has received positive reviews from those who have already given it a go.Her recipe serves four people and is both egg and nut free. The description reads: "Mary Berry's easy pasta combines crispy Parma ham, red peppers and fresh herbs."Mary advises to use the whole packet of Parma ham for her dish, as it usually comes in packs of six to seven slices. If you are not a fan of Parma ham, the chef says you can switch it our for thin rashes of streaky bacon or ham.To save even more time, use kitchen scissors to cut the spring onions.Mary Berry's Parma ham and pimento penneIngredients275g penne pastaSix to seven slices Parma ham, cut into small piecesOne tbsp olive oilFour spring onions, finely chopped150g roasted red peppers in oil from a jar, drained and choppedOne large garlic clove, crushed200g crème fraicheOne 30g packet flat-leaf parsley, leaves roughly choppedOne 30g packet basil, leaves roughly chopped30g Parmesan, finely gratedSalt and freshly ground black pepperMethodStart by cooking the pasta in a pan of boiling salted water to the packet instructions, drain and reserve some pasta water.Place a large frying pan over a high heat. Fry the Parma ham for a few minutes and stir occasionally until crispy. Remove with a slotted spoon and set aside.Add oil to the pan along with the spring onions, peppers and garlic. Fry for two minutes and stir occasionally.Article continues belowAdd the crème fraiche and bring to the boil. Add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat until everything is hot.Add the Parmesan cheese and a splash of the reserved cooking water if the sauce seems too thick.Sprinkle over the rest of the ham and herbs to serve.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌Mary Berryolive oilFoodRecipes