Creamy Spaghetti With Ham And Vegetables - cooking recipe

Ingredients

14 oz spaghetti
10 oz carrots, thinly sliced
1 cup frozen peas
1/4 cup mild olive oil
2 oz thinly sliced Black Forest ham
1 None red pepper, seeded and thinly sliced
1 None yellow pepper, seeded and thinly sliced
1 bunch green onions, thinly sliced
9 oz cherry tomatoes, halved
2/3 cup vegetable stock
1 1/4 cups light cream
2 tsp whole grain mustard
1/4 cup pine nuts, toasted
None None Handful basil leaves
3/4 cup shaved Parmesan cheese

Preparation

Cook the spaghetti in a large saucepan of boiling salted water according to the package directions, adding the carrots during the last 3 to 4 minutes of cooking. Add the peas during the last 1 minute of cooking.
Heat the oil in a large skillet on medium-high heat. Add the ham and fry briefly to crisp. Remove from the skillet. Add the peppers and onions and saute for 4-5 mins until softened. Add the tomatoes and cook for 1 min. Stir in the stock, light cream and mustard and cook for 2 mins longer. Season to taste with salt and pepper.
Drain the pasta and vegetables and return to the saucepan. Add the pepper mixture and toss well to combine. Divide among serving bowls. Top with the ham, pine nuts, basil leaves and Parmesan shavings.