375g orecchiette pasta
1 leek, halved lengthways, thinly sliced
200g ham, chopped
2 teaspoons garlic paste
1 ½ cups frozen peas (180g)
300ml tub light thickened cooking cream
1 teaspoon finely grated lemon rind
Grated parmesan, to serve
Cook pasta in a large saucepan of boiling, salted water for about 8 minutes, or until tender. Drain, reserving 1/3 cup of the cooking liquid.
Meanwhile, heat a lightly oiled, large frying pan over a medium to high heat. Add leek, ham and garlic. Cook, stirring occasionally, for about 4 minutes, or until leek is soft.
Add peas and cream. Bring to boil. Simmer for about 2 to 3 minutes or until peas are tender. Add pasta, rind and reserved cooking liquid. Stir until hot.
Serve with parmesan.