- 500g - farfalle pasta or any other short pasta
- 200g - frozen peas
- 250ml - thick cream
- 300g - ham, cut into cubes
- - grated Parmesan or pecorino cheese
Cook the pasta in salty, boiling water until al dente. Pour the peas into the saucepan during the last few minutes of the pasta’s cooking time and cook them together until done. Drain.
Return the saucepan (without the pasta and peas) to the stove and add the cream, ham and cheese. Add the pasta and peas and stir until has warmed through. Season with black pepper and serve.
Serve a medium-bodied white wine with butter on the nose.
Text and Image: Home magazine
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