Dinner tonight: creamy, rich pasta and peas

Traditionally, pasta and peas is very simply made with garlic, olive oil and peas dominating the sauce. This version uses cream, ham and tomato for a richer, more complex flavour.

Preparation time 15 minutes 

Cooking time 25 minutes 

Serves 4

• 350 ml (1 1/2 c) frozen peas
• 250 ml (1 c) heavy cream
• 100 ml (1/3 c) milk
• 50 g (1/2 c) grated Parmesan cheese
• 3 g (3/4 tsp) salt, divided
• 350 g (12 oz) oricchiette pasta
• 30 g (2 tbsp) unsalted butter
• 150 g (1 c) chopped onion
• 3 garlic cloves, minced
• 50 g (2 oz) sliced prosciutto, chopped
• 1 medium tomato, seeded and chopped

1. In a small pot over medium-high heat, combine the peas and cream, then bring to a boil. Reduce the heat to medium-low and simmer until the peas are very tender, eight to 10 minutes.
2. Remove from the heat and stir in the milk. Let the peas cool for five minutes, then transfer to a blender and process until smooth.
3. Return the mixture to the pot and stir in the Parmesan and two grams (1/2 teaspoon) of the salt. Keep the mixture warm over low heat.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.
5. Heat the butter in a large nonstick skillet over medium-high heat. When melted and hot, add the onion and garlic and cook until they start to soften, two to three minutes.
6. Stir in the prosciutto and the remaining one gram (1/4 teaspoon) salt. Cook until the onions just begin to brown, two to three minutes. Stir in the pasta and toss until well-combined.
7. Divide the pasta among four shallow bowls and top each with a quarter of the sauce. Top with the tomatoes.

• A kitchen gadget that will make puréeing this sauce — or any type of creamy soup — easy is an immersion blender.
• It is a timesaver because you don't need to cool the sauce before puréeing, and there is less clean up in the end.

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