Creamy ham and pea orecchiette

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.