Spinach and Ham Spaghetti (serves 2)
½ small white onion, finely diced
3 cloves garlic, crushed
½ tsp mixed herbs
1 tbsp fresh parsley, finely chopped
120g mushrooms, sliced
100ml strong chicken stock
80g frozen peas
160g honey roasted wafer thin ham, diced
200g baby spinach
Salt and pepper to taste
80g camberzola, diced finely
1) Fry the onion, garlic, mixed herbs, parsley, and mushrooms in the butter for 10 minutes. Meanwhile, bring a large pan of salted water to the boil. Add the buttermilk, and chicken stock, and cook on a high heat for a further 5 minutes.
2) Cook the spaghetti according to the packet instructions. Add the peas and ham to the sauce and cook for a further 5 minutes. Add the spinach and cook for a final 4 minutes. Season to taste.
3) Drain the spaghetti, return to the pan and add the sauce. Return to the heat and stir until all the ingredients are well combined and the spaghetti has soaked up the sauce. Serve, topped with the diced camberzola.