Easy Leftover Gammon Pasta

Cook the pasta and peas. Bring a large saucepan of water to the boil. Cook the pasta according to the packet instructions, adding the frozen peas for the final 5 minutes. Reserve a mugful of cooking water before draining.
350 g Pasta, 250 g Frozen Peas
Soften the onion. Meanwhile, heat the olive oil in a large frying pan (skillet) or shallow casserole over a medium-low heat. Cook the onion, garlic and Italian seasoning gently for about 5 minutes, stirring regularly, until softened.
1 tbsp Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tsp Italian Herb Seasoning
Make the sauce. Reduce the heat to low. Stir in the crème fraîche, Dijon mustard, Parmesan and 2 tablespoons of reserved pasta water until smooth.
300 ml Creme Fraiche, 1 tsp Dijon Mustard, 75 g Parmesan
Combine and serve. Stir in the gammon, pasta and peas. Heat gently, stirring, until the gammon is steaming hot throughout. Add another tablespoon of pasta water if needed. Stir in the parsley, add black pepper and taste before adding any salt. Serve immediately.
300 g Leftover Gammon Ham, 1 tbsp Parsley, ½ tsp Salt, ¼ tsp Pepper