A simple, yet hearty pasta with slices of chopped leg ham, mushrooms, pea and parmesan cheese. With a light cream, the bowl becomes a warming winter meal.
375 g fusilli pasta
1 tbsp olive oil
375 g punnet sliced mushrooms
200 g sliced leg ham, chopped
1 cup frozen peas
250 ml tub light cooking cream
½ cup grated Parmesan, plus extra to serve
- Cook pasta in a large stockpot of boiling, salted water until tender. Drain, reserving 1 cup of the cooking liquid.
- Heat oil in same stockpot over a high heat. Add mushrooms and ham. Cook, stirring occasionally, for about 5 minutes, or until mushrooms are tender.
- Add peas, cream and reserved cooking liquid. Stir to combine. Return pasta to pot with parmesan. Season with salt and pepper. Cook, stirring, for about 3 minutes, or until peas are tender and sauce is hot and slightly thickened.
- Serve pasta with extra grated parmesan.