recipes
Creamy cheese smoked ham and pea pasta
2024-03-13
Ingredients
1 large leek, chopped
2 cloves garlic, chopped
1 knob butter (Lake land)
1 tbsp olive oil (Borges)
Salt and pepper to taste
100g frozen peas, defrosted (Emborg)
200g sliced smoked ham, chopped
200ml single cream (Elmlea)
150ml Cheddar cheese, grated (Emborg)
1 tsp Dijon mustard (Maille)
200g farfalle pasta (Reggia)
1 tbsp crispy fried onions (Lamb brand)
Method
Start by frying together the garlic and leek in the oil and butter for 10 minutes until soft. Add in the peas and season with salt and pepper. Continue to cook for 2 minutes before adding in the cream and a little vegetable stock and cook for 4-5 minutes to reduce the cream. Add in the grated cheese and 1 tsp Dijon mustard and heat to melt. Cook the pasta in salted boiling water and add into the sauce. Mix together well and serve immediately with crispy fried onions on top.
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