Baked ham pasta with peas

Ingredients for 4 servings:

• 500 g pasta, twisted (e.g. spirelli) or other short
• 200 g cooked ham, diced
• 1 can peas
• 250 ml cream
• 375 ml milk
• 250 g Gouda or Emmental cheese, grated
• 1 onion(s), finely chopped
• 2 garlic cloves
• salt and pepper
• Margarine or butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

very simple, quick to prepare and really tasty

Cook the pasta in plenty of salted water until al dente and drain. Allow to cool. Drain the peas as well. Sauté the onion in a little margarine or butter with the peeled garlic. Add the cooked ham and peas. Add the cream and milk (simply pour into the empty cream jug to save measuring) and bring to a boil. Reduce the heat and season generously with salt and pepper, then simmer for about 5 minutes. Remove the garlic (if you like garlic, you can of course chop it up and cook it with the pasta). Place the pasta in a baking dish and mix about half of the cheese into the cooled pasta. Pour the prepared sauce over the pasta and stir everything together, then scatter the remaining cheese over the pasta. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 20 minutes, until the cheese has the desired golden brown color. Note: Of course, you can also replace the milk with cream. I have tried both versions and don’t notice any difference (except on the scales).