|500 g||fettuccine — uncooked|
|120 g||ham — Gypsy|
|250 g||peas — frozen|
|2||lemon juice — fresh|
|sea salt and freshly ground black pepper|
|3 tbsp||olive oil|
|parmesan cheese — finely grated|
Melt the butter in a large frying pan. Add the ham and cook until crisp on the edges. Remove with a slotted spoon and set aside on paper towel.
Add the olive oil to the pan and then the peas, and cook until the peas are bright green.
Cook the pasta according to packet instructions.
Drain the pasta (reserving 1 cup of the cooking water) and tip the pasta back into the pot.
Add the ham, peas, lemon zest and juice. (Loosen with some extra-virgin olive oil or some of the cooking water if necessary.) Season well.
Serve immediately, with plenty of grated Parmesan sprinkled over the top.
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