Pipe Rigate with Peas and Ham

Prettily flecked with pink and green, this is a lovely dish for a spring or summer supper party.

25g butter
15ml olive oil
105-175g frozen peas, thawed
1 clove garlic
150ml chicken stock, dry white wine, or water
30ml fresh flat leaf parsley
175ml cup panna da cucina or double cream
115g prosciutto crudo (Parma ham), shredded
350g dried pipe rigate
salt and ground black pepper
fresh herbs to garnish

Melt half the butter with the olive oil in a medium saucepan until foaming. Add the thawed frozen peas and the crushed garlic to the pan, followed by the chicken stock, wine or water.

Sprinkle in the chopped parsley and add salt and pepper to taste. Cook over a medium heat, stirring frequently, for 5-8 minutes or until most of the liquid has been absorbed.

Add about half the cream, increase the heat to high and let the cream bubble, stirring constantly, until it thickens, and coats the peas. Remove from the heat, stir in the prosciutto and taste for seasoning.

Cook the pasta according to the packet instructions (if you're using packed pasta). After its cooked tip into a colander and drain well.

Immediately mely the remaining butter with the cream in teh pan in which the pasta was cooked. Add the pasta and toss over a medium heat until it is evenly coated. Pour in the sauce, toss lightly to mix with the pasta and heat through. Serve immediately, sprinkled with fresh herbs.

Notes: Prosciutto is ideal (best flavour) but ham or pancetta also add the amazing taste. If you can't get pipe regate, use conchiglie or orecchiette instead, all of which trap the peas.