How to make it

  • While pasta is cooking, heat the 2tbsp oil in a large sauté pan, add the spring onions and garlic and cook over a low medium heat, stirring occasionally, until onions softened a bit;
  • Add the mushrooms and continue cooking, stirring occasionally, until mushrooms release their liquid and cooked but still with some bite;
  • Add peas and wine, increase heat and, stirring, bring to the boil;
  • Reduce heat and simmer for a minute or two until liquid reduced somewhat.
  • Stir in the ham and sauté for a further minute or so;
  • Stir in the crème fraiche/cream and, stirring, add the pasta, 6tbsp parmesan, basil and parsley to heat through and mix everything together well with the sauce to the consistency desired;
  • Season to taste and serve with remaining cheese on the side

Reviews & Comments 1

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  • MissouriFarmWife 2 years ago
    This looks great. I love using cream in pasta dishes, the flVor is so much better.
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