Maggie de Castro
LEFTOVER GAMMON AND PEA PASTA BAKE:
for the white sauce
150g butter, cubed
1 cup flour
750ml-1 litre milk
pinch of nutmeg
white pepper and salt to taste
for the pasta bake
1-2 cups chopped left-over gammon
1-2 cups blanched baby peas
100g fior di latte (or other mozzarella)
30g Parmesan, grated
To make the sauce, melt the butter in a saucepan and whisk in the flour.
Slowly pour in the milk whilst continuously whisking to get rid of any lumps.
Lower the heat and allow the sauce to cook for 10 minutes.
Add the nutmeg and season to taste.
While the sauce is cooking, cook the pasta in a large pot of boiling water until al dente.
Pre-heat the oven to 200°c.
Combine the cooked pasta, gammon and peas with the white sauce then mix well.
Transfer to a baking dish and top with the mozzarella and parmesan.
Place in the oven and allow to bake for 15-20 minutes until the top is golden brown.
Remove from the oven and allow to cool for 5 minutes then serve.