Pasta with ham, peas and mushrooms

Ingredients for 2 servings:

• 200 g mushrooms
• 150 g cooked ham
• 1 garlic clove(s)
• 100 g peas, frozen
• 200 ml cream
• 3 tbsp Parmesan, freshly grated
• 2 tbsp olive oil
• 1 tsp oregano, dried
• Sea salt
• 300g pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fast

First, place a pot of water on the stove and turn the heat to high. Wash and finely chop the mushrooms. (I like larger pieces, so I just halve or quarter them, but you can also slice them.) Place a pan on the stove and turn the heat down to one level below maximum. Peel and finely chop the garlic. (I personally mash the garlic on a cutting board with a knife and then scrape it off. This makes it more flavorful and you don’t need as much.) Add a generous pinch of sea salt to the boiling water, then the pasta, stir once, and turn the heat down so the water is still simmering. The pasta should cook for 3 minutes less than the package indicates. Now add the olive oil to the hot pan and sauté the mushrooms for about 5 minutes. Meanwhile, dice the ham. Add the garlic, ham, and a generous pinch of sea salt to the mushrooms and sauté for two minutes. Reduce the heat by half, then add the cream, peas, and oregano to the pan and bring everything back to a simmer. Sprinkle the Parmesan cheese over the sauce. When the pasta is cooked for 3 minutes, drain the pasta and return it to the heat. Add the sauce to the pasta and cook for about 3 minutes more, until the sauce is creamy and beautifully coats the pasta.