Creamy Pea & Ham Pasta

You’ll Need:

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• We love these silicone utensils – they come in lots of colours to suit every kitchen!
• Don’t forget the silicone balloon whisk to match!
• We used this Family Pan in the video, and we also love this one and this one
• Some good quality digital scales so you can weigh out your ingredients accurately for the perfect balance of flavours!
• A microplane grater – for perfect parmesan and also citrus zest. Once you’ve used one of these you’ll never go back to a normal box grater!

Directions

1. First boil spaghetti, meanwhile make the sauce;
2. Melt butter in a large pan on a medium heat
3. Add garlic and cook until fragrant – about 1 minute should do it
4. Whisk in flour, making sure to get rid of any lumps, and turn the heat down to very low
5. Immediately add hot stock and stir
6. Add thyme, basil and onion powder
7. Add single cream and parmesan and stir until you have a thick, creamy sauce
8. Season sauce to taste with salt and pepper
9. Add cooked ham, frozen peas and cooked spaghetti and stir to combine

Top Tips

• You can boil your spaghetti in advance if you don’t want to do it at the same time as making the sauce – just follow the packet instructions, drain, place into a bowl and toss with olive oil so that it doesn’t clump together (be aware this will slightly increase the nutritional value overall)
• Make sure you melt the butter and cook the garlic on a medium heat or you will burn them and this will make the dish bitter.
• Make sure to whisk out any lumps of flour – if its very lumpy add some water and whisk until there are no lumps.
• If the sauce gets too thick before you add the cream and parmesan, just add some water, 50-100ml at a time.
• We recommend serving with a little more fresh parmesan grated on top, and some fresh parsley sprinkled on top!