7 oz. farfalle or other short pasta

2/3 cup frozen petits pois

2/3 cup heavy cream

1 1/4 cups diced ham

2 tablespoons grated Parmesan

Cook the pasta according to package instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water.

When the pasta is cooked, drain with the peas. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through. Add the pasta and peas back to the pan, tossing everything together well.

Note: Made for the first time on 9-7-11. Very good and very easy. Had some Polish shaved ham to use up and it was great! Made a double batch and also added extra cheese.

Recipe from: Nigella Lawson – Feast