Ham & Cheese Pasta
Pepper & Me
A creamy, cheesy pasta loaded with smoky ham and baked until golden and bubbling. Pure comfort food in every bite.
Ingredients
500g pasta spirals or penne
400g deli ham, diced
2 tablespoons butter
1 onion, finely diced
3 cloves garlic, finely chopped
500ml cream
1 teaspoon Man Grind Flakes
1 teaspoon Blow My Coals
1 teaspoon lemon juice
1 ½ cups frozen peas
50g grated cheese or parmesan, divided
2 tbsp fresh parsley, chopped
Directions
Bring a large pot of water to the boil and cook the pasta according to the packet instructions until al dente. Don’t salt the water, as the ham and cheese will add plenty of seasoning.
Meanwhile, dice the ham and finely chop the onion and garlic.
Melt the butter in a large frying pan over medium heat. Add the onion and garlic, then cook for 2–3 minutes until softened.
Add the ham and cook for a further 1–2 minutes.
Pour in the cream, then stir in the Man Grind Flakes and Blow My Coals. Reduce the heat to medium-low and simmer for 5 minutes, until the sauce has thickened slightly.
Stir in the lemon juice, peas and most of the cheese.
Reserve ½ cup of the pasta water, then drain the pasta and add it to the sauce with the parsley. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
Scatter over the remaining cheese and serve.
