Light boscaiola pasta with peas and cooked ham

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Button mushrooms150 g
• Peas80 g
• Cooked ham50 g
• Tomato passata80 g
• Oat cream30 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten,

In season: September – November

Method

1. Put a pan of water on for the pasta. Meanwhile wipe the button mushrooms with a damp cloth, trim the base of the stalks and slice them; cut the cooked ham into thin strips and chop the parsley.
2. In a large frying pan heat the oil over a medium heat with the crushed garlic for 1 minute, add the mushrooms and sauté for 6 minutes over a medium-high heat, stirring, until their water has evaporated and they are golden; remove the garlic.
3. Add the peas, ham and passata, season with salt and simmer for 8 minutes over a medium-low heat, until the peas are tender and the sauce thickens.
4. Meanwhile, when the water boils, add salt and cook the pasta for the time on the packet, until al dente. Just before draining, stir the oat cream into the sauce until it turns pink.
5. Drain the pasta, keeping a little cooking water, and toss it in the sauce for 1 minute over a medium heat, until well coated; finish with the parsley.