Cook4me+ Italian Ham Conchiglie

• 10 g cornflour
• 150 g mascarpone
• 4 tbsp olive oil
• 100 g shallots
• 240 g conchiglie
• 100 g Italian ham
• 170 ml white wine
• 480 ml unsalted vegetable stock
• Pepper
• 60 g grated pecorino, to serve

Prepare the ingredients.

In a separate bowl, mix the cornflour with the mascarpone. Set aside.

Pre-heat oil in the pot then add shallots. Cook until slightly brown.

Add the pasta and the ham. Cook for 1 minute, while stirring.

Deglaze the pan with the wine. Stir. Cook until the liquid has completely evaporated.

Add the stock and a little pepper. Stir well to combine.

Pressure Cooking Time: 8 mins.

Stir in mascarpone and cornflour mixture on browning for 1 minute.

Top with grated pecorino and serve.