Angela's fresh farfalle pasta with summer peas and ham

Michelin Star Chef Angela Hartnett is back in the kitchen - and today she’s sharing her secrets for the perfect pasta dish, as she makes her easy pea and ham farfalle.

Farfalle pasta with fresh peas and ham

Serves: 4

Ingredients

300g farfalle pasta, cooked according to packet instructions

25g butter

1 tablespoon olive oil

1 shallot, chopped

1 clove of garlic, chopped

150g cooked ham hock, shredded

100g fresh or frozen peas

A bunch mint, chopped

Handful of grated parmesan

3 generous tablespoons mascarpone

Method

• Bring a large pan of salted water to the boil and add the farfalle pasta and cook as per packet instructions

• Meanwhile in a large saute pan, heat a touch of butter and a spoon of olive oil and then add the shallot and garlic and fry until soft, without colour

• Add the shredded ham and peas and toss together

• Once the pasta is al dente, lift the pasta out of the water and toss in with the ham and peas, add the mint, parmesan and mascarpone

• Spoon in a touch of the pasta water to loosen the mixture or olive oil and bring together. Serve immediately.