Pisa Pasta Prima

(SERVES 4)

• 225 g/8 oz rigatoni
• 225 g/8 oz/2 cups lean cooked ham pieces
• 2 onions, finely chopped
• 75 g/3 oz/ 1/3 cup low-fat spread
• 100 g/4 oz/1 cup frozen peas
• 5 ml/1 tsp dried mint
• 50 g/2 oz/ ½ cup Parmesan cheese, grated
• Salt and freshly ground black pepper
• 30 ml/2 tbsp skimmed milk

To Serve:

• Tomato and Basil Salad

Cook the pasta according to the packet directions. Drain and return to the pan. Trim every bit of fat and gristle from the ham and cut into small dice. Fry (sauté) the onions gently in half the low-fat spread until softened but not browned. Add the ham, peas and mint. Cover and cook very gently for 5 minutes, stirring occasionally. Add the remaining low-fat spread, half the cheese and a little salt and pepper. Add to the pasta and toss well. Moisten with the milk. Taste and add more seasoning if necessary. Pile on to warmed plates and sprinkle with the remaining Parmesan. Serve with Tomato and basil Salad.