Ingredients

Method

• 1 T olive oil
• 2 garlic cloves, chopped
• 1 red onion, thinly sliced
• 250 g gammon, cubed
• 1 cup cream
• 2 fresh thyme sprigs
• 1 cup Parmesan grated
• 150 g peas, blanched
• 300 g tagliatelle pasta, cooked al dente
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Heat the olive oil in a pan and fry the garlic until soft.

Increase the heat and toss the onions and gammon in the saucepan for 3 minutes, then add the cream and thyme and simmer for 5 minutes until slightly reduced.

Add the Parmesan and stir until smooth. Stir in the peas, add the drained pasta, toss to coat, season to taste and serve immediately.