Farfalle à la Silke with peas, ham, cream, and wine sauce

Ingredients for 5 servings:

• 500 g farfalle or mini farfalle
• 200 g cooked ham, finely diced
• 125 g diced ham
• 6 garlic cloves, finely chopped or crushed
• 1 large onion(s), finely diced
• 300 g peas, frozen
• 100 ml plum wine, Chinese or Greek Samos
• 600 ml milk, 1.5% fat
• 200 ml cream (can be replaced with milk)
• ½ bunch chives, finely chopped or freeze-dried
• 5 tsp broth, granulated
• 1 tbsp curry
• 2 tbsp paprika powder, sweet
• Salt
• 1 tbsp turmeric
• 1 tbsp rapeseed oil or olive oil
• 200 g cheese, Gouda, grated or other
• Half-fat margarine (soy margarine)

Instructions

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

with low-fat milk for cholesterol-conscious eaters, still super tasty

Sauté the finely diced onion and bacon until translucent. Remove the pan from the heat, season with curry and paprika, and stir to combine. Pour in the milk and cream (the cream can also be replaced with 200 ml of milk) and gently bring to a boil. In the meantime, bring the pasta water to a boil, add salt and turmeric to taste, about 1 tablespoon (if you have it, it adds a great color and tastes great). Also add 1-2 tablespoons of rapeseed or olive oil. Cook the pasta, drain, return it to the pan, and stir in a generous amount of soy margarine. Once the sauce is gently simmering, add the frozen peas and cooked ham, stirring occasionally. Then stir in the finely chopped garlic cloves and a generous splash of plum wine, about 100 ml. The frozen peas should simmer gently for about 9 minutes. Now season with curry, instant broth, and salt as desired (add more curry if you like it spicier). Add the finely chopped chives. Serve the farfalle and the sauce separately, mixing them on the plate first and then garnishing with grated Gouda cheese, although any cheese will go well with it.