Farfalle with julienned smoked ham, sweet peas, and rosemary by Steven Dolby
(Serves 2 people)
190g Farfalle pasta
1/2 Medium red onion (diced)
2 Garlic cloves (finely diced)
50g Smoked ham (julienned)
Small handful fresh spinach
1/2 Cup heavy cream
90g Sweet peas
1 Tsp fresh rosemary
1 Tbsp fresh Italian flat leaf parsley (finely chopped for garnish)
2 Tsp olive oil
Salt & ground black pepper (to taste)
1, Bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente.
2, Place a medium saucepan on a medium heat, add olive oil, smoked ham, rosemary and onions, stir while cooking until the ham is golden brown (about 5 minutes)
3, Add garlic and cook for 1 minute. Pour in the heavy cream, peas and spinach, bring to the boil and reduce for 1 minute until thickened.
4, When pasta is ready, drain and add to the sauce.
5, Toss gently, coating the pasta with the cream sauce
6, Season to taste
7, Serve with a sprinkle of fresh parsley, grated parmesan cheese and extra virgin olive oil