When I go home to Boston, I always pop into our family’s favourite butcher’s shop, Carl Dunham’s on the London Road, and stock up on Lincolnshire delicacies such as chine (pork stuffed with parsley and spices), haslet (a kind of meatloaf), Lincolnshire sausages and the best ham joints in the world. When I prepare one of these joints, I simmer it with celery, carrot and onion added to the cooking water so that I get a lot of fantastic stock for soup and to make pea and ham risotto. With any cooked ham leftovers, this creamy pasta sauce with peas is one of our favourite quick suppers – 20 minutes from fridge to plate! If I can’t wait until I have my special Lincolnshire ham, I use the ready cooked shredded ham hock that you can buy from Sainsbury’s or Waitrose.
- Serves two – the quantities are for guidance only, add more or less ham, cream, cheese or mustard according to how you like it.
- Enough dried pasta for two – any shape that will hold a creamy sauce will do
- 60g cooked ham, chopped into small cubes
- 150ml double cream
- 2 tablespoons of Parmesan, grated
- 2 heaped tablespoons of frozen petit pois peas
- 1 heaped teaspoon of Dijon mustard
- A handful of torn basil leaves
To make…
- Cook the pasta according to the instructions on the pack (usually about 12 minutes) in boiling salted water.
- Meanwhile, gently warm the cream, mustard and cheese together in a small non-stick saucepan. Add the ham and check for seasoning – you may want to add a little more mustard or some pepper. Add the peas just before the pasta is ready to warm through.
- Drain the pasta and combine thoroughly with the sauce. Add a little more cream if it’s too thick. Scatter with basil.
- Serve in warmed bowls. Enjoy!
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