This is surely a nursery stalwart, and I cut this out of a BBC Good Food magazine earlier this year and hid it as it’s pasta and it’s too easy to eat pasta. But, as I seem to be on a carb fest I scheduled this for dinner last night and it was absolutely delicious. Warming, comforting, cosy, just as our government crashes and burns the economy. We ate it in front of the fire trying to keep sane (and warm). I have changed this slightly as don’t agree what they did with the peas (they say cook them in the last few minutes of the pasta cooking but this is impractical if you want to then puree the peas, see later).
This serves two but as a small dinner, augmenting the pasta to 250g, it served three of us fine.
200g conchiglie pasta (don’t fight it like I tried to, this is a great shape for this dish, we used the smaller-size shells, not tiny tiny but just normal, recipe calls for conchiglione which are the big mofos but we didn’t use them)
160g cooked peas
1 red onion, finely chopped
A slosh of olive oil
100g cooked ham
150ml double cream
Juice of half a lemon
40g parmesan, plus extra to serve
Cook the pasta according to the packet instructions, which we know always lie.
At the same time, because cooking is all about multi tasking, heat the oil in the frying pan and fry the onion until soft. Add the ham, cream, lemon juice and parmesan, then season and mix together well. Remove from heat, try not to pick at the bits.
The recipe says to puree some of the peas which you can do if you want (we did). Drain the pasta loosely (ie keep a tiny bit of the water on it) then tip everything into a big pan/frying pan and mix together, serve from the pan if you want and add extra parmesan.