400g dried orecchiette pasta
2 Tbsp unsalted butter
200g ham off the bone, finely diced
1 white onion, thinly sliced
4 cloves garlic, crushed
1 tsp capers, drained, chopped
2 Tbsp plain flour
1 cup chicken stock
1 cup evaporated milk
1 Tbsp wholegrain mustard
¾ cup finely grated parmesan
Sea-salt flakes and freshly ground black pepper, to season
2 cups frozen peas
½ bunch flat-leaf parsley, finely chopped
Juice of 1 lemon
Micro herbs, to garnish
Cook orecchiette in a large saucepan of boiling salted water following pack instructions until al dente. Drain well.
Meanwhile, heat butter in a large frying pan over a medium heat until melted. Cook for a further 5 minutes or until golden brown. Stir in ham, onion, garlic and capers. Cook for 2 minutes. Sprinkle with flour and cook, stirring constantly, until mixture begins to stick to pan.
Gradually add stock, stirring constantly, until well combined. Bring to a simmer, stirring. Stir in evaporated milk and mustard, then parmesan. Season, then reduce heat to low.
Cook peas in a medium saucepan of boiling salted water for 3 minutes or until tender. Drain well and transfer to sauce with parsley and lemon juice. Combine sauce and pasta, tossing until well coated. Serve garnished with micro herbs.