Easy Leftover Gammon Pasta

4 standard portions

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Ingredients

• 350 g Pasta (penne or rigatoni)
• 250 g Frozen Peas
• 1 tbsp Olive Oil
• 1 Onion (small, finely chopped)
• 2 Garlic Cloves (peeled and finely chopped)
• 1 tsp Italian Herb Seasoning
• 300 ml Creme Fraiche (full fat)
• 1 tsp Dijon Mustard
• 75 g Parmesan (grated)
• 300 g Leftover Gammon Ham (cubed)
• 1 tbsp Parsley (chopped)
• ½ tsp Salt
• ¼ tsp Pepper

Method

1. Cook the pasta and peas. Bring a large saucepan of water to the boil. Cook the pasta according to the packet instructions, adding the frozen peas for the final 5 minutes. Reserve a mugful of cooking water before draining.
2. Soften the onion. Meanwhile, heat the olive oil in a large frying pan (skillet) or shallow casserole over a medium-low heat. Cook the onion, garlic and Italian seasoning gently for about 5 minutes, stirring regularly, until softened.
3. Make the sauce. Reduce the heat to low. Stir in the crème fraîche, Dijon mustard, Parmesan and 2 tablespoons of reserved pasta water until smooth.
4. Combine and serve. Stir in the gammon, pasta and peas. Heat gently, stirring, until the gammon is steaming hot throughout. Add another tablespoon of pasta water if needed. Stir in the parsley, add black pepper and taste before adding any salt. Serve immediately.