Thursday Night: Pasta with Peas, Ham, and Cream

Andrea suggested that we ought to use up the last of the unprocessed spinach pasta from our lasagna the weekend before last. I wanted to use up the remaining ham from Wednesday's pears on puff pastry. The first thing that comes to my mind when I think of ham and pasta is: mix it with peas and serve it with cream; so that's what I did.

1 onion, finely chopped
1 clove garlic minced
olive oil
2 dl cream
4 slices cooked ham, cut into thin strips
the rest of the bag of frozen peas (200g?)
2 Tbs coarsely chopped fresh basil

Cook the onion and garlic with a pinch of salt in olive oil over medium heat until the onion becomes transluscent.
Add the cream and a grind of pepper and bring to a gentle boil.
Add the ham and 1Tbs basil; cook for a while until the cream reduces enough to be a nice sauce.
Meanwhile cook the peas in salted water until they're tender.
Add the peas and the remaining Tbs of basil to the sauce, stir well and serve over pasta, topped with parmesan.

For pasta I rolled out the last of the spinach pasta and then cut it into linguine.

This dish is sooooo nice. It's comfort food.

On the side we had the requisite green salad.