Green Eggs And Ham Pasta

Recipe by Michael Weldon from Farm to Fork

Ingredients:

• 1 pack Wagon Wheel Pasta
• Sea salt
• 150g Frozen peas, defrosted
• 1 bunch parsley
• 1 bunch basil
• 2 eggs, whipped
• 1/2 cup parmesan cheese
• 1 teaspoon black pepper
• Extra Virgin Olive Oil
• 60g Baby Spinach
• 150g Sliced Ham, shredded
• 1 Burrata ball

Method:

1. In a large pot of boiling seasoned pasta water cook the pasta following the instructions on the pack.
2. In a bowl or jug combine the peas, parsley, basil, eggs, cream, parmesan cheese, sea salt, black pepper, Extra Virgin olive oil and baby spinach. With a stick blender blend until the sauce ingredients all combine and the mixture has not large chucks, this doesn't need to be perfectly smooth.
3. In a large bowl combine the green sauce mixture with the pasta. Working quickly mix the pasta and the sauce together. The heat from the pasta will cook the eggs in the sauce and this will help the sauce coat the pasta. Add the ham and a few extra spinach leaves, gently mix through the pasta to combine.
4. Serve in a large bowl topped with a few basil and parsley. Break the burrata into a few pieces and dot over the pasta to melt.

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