Serves 4 500 gr medium to large tube pasta (I used paccheri but penne or rigatoni would be great) 125 ml (1/2 cup) cream (18% works nicely) 1 cup peas, fresh or frozen 3 slices cooked ham, diced 1 tsp olive oil salt to taste Heat olive oil in a small skillet and saute ham until slightly golden around the edges. Add cream and bring to a boil. Turn down heat and simmer for 2-3 minutes until thickened slightly. Add peas and simmer for 2 minutes. The sauce will seem a bit thin but will thicken up when tossed with the pasta. While sauce is cooking, cook pasta according to package directions. Drain and add to skillet with sauce and toss. Serve immediately. |