Tagliatelle with peas & ham

1. Bring a large pan of lightly salted water to the boil. Meanwhile, remove the peas from their pods. Add the peas to the water, bring back to the boil and simmer for 2 minutes, until just tender. Remove the peas with a slotted spoon, cool under cold running water then drain.

2. Warm a large frying pan over a high heat. Add the oil. When warm add the garlic and ham, reduce to low, and fry gently for 3 minutes. Add the peas and cook for a further 1-2 minutes, until tender. Stir in the parsley and grated cheese.

3. Meanwhile, return the water in the pan to the boil. Add the tagliatelle and cook according to pack instructions.

4. Using tongs transfer the pasta to the frying pan, allowing some cooking water to go with it. Toss together well until the pasta is evenly coated, adding more pasta cooking water to loosen, if necessary. Take to the table and serve on warm plates with more grated cheese and ground black pepper.