John Myers
Baked Pasta with Peas and Ham
The perfect baked pasta with peas and ham recipe with a picture and simple step-by-step instructions.
- 350 g Penne rigate
- 250 g Frozen peas
- 250 g Ham cooked in one piece
- 75 g Freshly grated Gruyere cheese
- Salt
- 50 g Butter
- 10 g Flour
- 250 ml Veal stock
- 200 ml Cream
- Juice of half a lemon
- Black pepper from the mill
- Freshly grated nutmeg
- 30 g Fresh breadcrumbs
- 1 pinch Chilli from the mill
- Fleur de sel
- Orange olive oil
- Butter for the mold
- 2 tablespoon Freshly grated Parmesan
- Rub an ovenproof dish with butter, defrost the peas, and cut the ham into small cubes.
- Cook the pasta in salted boiling water until al dente. Cook the peas for the last four minutes. Drain and drain well. Mix with the diced ham in the baking dish.
- Melt the butter, sweat in the flour, gradually pour in the stock and then the cream. Simmer for 15 minutes over a medium heat, stirring in the Parmesan. Season to taste with salt, pepper, nutmeg, lemon juice and chilli. Pour over the pasta mixture and sprinkle with grated cheese and breadcrumbs.
- Baked in a preheated oven (200 degrees top / bottom heat) for about 20 minutes. Allow to cool for three minutes and serve; if necessary, drizzle with fleur de sel and orange olive oil
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