Summary

Ingredients

• 500 g pasta (spahetti or bavette, oval spahetti)
• 1 tablespoon olive oil
• 1 clove garlic, pressed
• 4 tablespoon tomato puree
• 5 dl cream, reduced fat
• 2 handfuls peas, fine, e.g. frozen
• 200 g ham, cooked, cut into fine strips
• 75 g parmesan, rated
• salt
• Pepper, freshly ground

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Instructions

1. First cook the spaghetti or bavette until it is firm to the bite according to the instructions on the packet.
2. Meanwhile, sauté the pressed garlic clove in the olive oil (it must not turn brown!) Then immediately add the cream and tomato puree and bring to the boil, stirring constantly. Let simmer over a low fire for about 3 minutes until the sauce thickens a little. Add the peas. When these are cooked after about 2 minutes, add the ham as well. Season with salt and plenty of pepper. Then mix the drained spaghetti with the sauce and the parmesan well and enjoy immediately.