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Pasta bows with broccoli ham and creamy wholegrain mustard sauce

Serves 3

This easy meal takes only minutes to make, looks really pretty and is a great way of using up leftover Christmas ham.

Ingredients:
3 eggs
2 egg yolks
1 leek thinly sliced
1 tbsp oil
1/3 cup grated parmesan cheese
1 tsp wholegrain mustard
1 head of broccoli – approx 2 cups cut in small florets
½ cup baby peas
150 g ham cut in thin strips (shaved ham is fine)
½ cup of the water the pasta was cooked in
Black pepper
Parmesan cheese for sprinkling
Dried pasta bows for 4 people

Method:
1.In a frying pan, gently fry the leek until soft, while the leek is cooking boil the pasta according to the packet directions and boil or microwave the broccoli and peas until tender.

2.Lightly beat the eggs and egg yolks with the parmesan and set aside. When the leek is soft and turning golden, toss in the ham strips and wholegrain mustard. When the pasta is cooked, drain it reserving ½ cup of the pasta cooking water.

3.Pour the drained pasta back into the pot and add the vegetables and ham. Stir in the egg mixture with enough of the hot pasta water to create a creamy sauce. Mix gently until the pasta is coated, taking care not to scramble the eggs. Serve with extra parmesan