- In salted boiling water, cook the pasta al dente.
- While the pasta is cooking, pour the sauce in a casserole dish, add peas and ham and heat until the peas are thawed and hot.
- Drain the pasta, keeping a small amount of the cooking water. Add the pasta to the sauce mixture and stir well. If the sauce is too thick, add a small amount of cooking water.
- Add the parsley and stir. Sprinkle with Parmesan cheese and ground pepper and serve immediately.
Makes 4 servings.
Appetizer: Insalata caprese. Use fresh tomatoes, fresh Mozzarella or bocconcini cheese, basil leaves, salt and pepper. Drizzle with extra virgin olive oil.
Main dish: Pasta with ham and peas, served with baguette, olive oil and balsamic vinegar. Pour some oil and a few drops of vinegar in a small dish for each guest.
Dessert: Peaches cardinal. Use fresh peaches, peeled and pitted, or canned peaches. Drizzle with raspberry coulis and a few drops of kirsch or another flavoured liqueur. Serve with biscotti or amaretti.
Tips and tricks
To reinvent a traditional egg sauce, before serving add 1 hard-boiled egg, chopped, and 2 tbsp. (30 ml) of green onion (green and white parts), finely chopped.
For extra zing, when serving add 2 tbsp. (30 ml) of capers, fully drained, and 1 tbsp. (15 ml) of Italian parsley, finely chopped. This suggestion is equally delicious with Canton® Sauce for fish.