Spaghetti with ham and peas

Ingredients for 4 servings:

• 500 g pasta (spaghetti or bavette, oval spaghetti)
• 1 tbsp olive oil
• 1 clove(s) garlic, squeezed
• 4 tbsp tomato puree
• 5 dl cream, reduced fat
• 2 handfuls of peas, fine, e.g. frozen
• 200 g ham, cooked, cut into fine strips
• 75 g Parmesan, grated
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Spaghetti Luca. I call it that because my brother loves this recipe.

First, cook the spaghetti or bavette according to the package instructions until al dente. Meanwhile, briefly sauté the crushed garlic clove in olive oil (it shouldn’t brown!). Immediately add the cream and tomato puree and bring to a boil, stirring constantly. Reduce heat to low and simmer for about 3 minutes, until the sauce thickens slightly. Add the peas. Once they’re cooked, add the ham. Season with salt and plenty of pepper. Then, toss the drained spaghetti with the sauce and Parmesan cheese and enjoy immediately.