Lemon linguine with ham
(from Good Food Magazine - August 2006)
cupful of frozen peas
200ml creme fraiche
grated zest of 1/2 lemon and juice of 1 lemon
3-4 slices of cooked ham, cut into strips
1) Cook the pasta in a pan of boiling water, adding the peas for the last 4-5 minutes
2) Drain the pasta well, reserving a little of the cooking water
3) Return to the pan and stir in the creme fraiche, lemon zest and juice. Add a little of the cooking water if it needs loosening up.
4) Season and serve with the ham strips scattered over.