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Ham and Pea Pasta - Comments


Name: Allie 15th August 2010
Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.
Name: Sarah 9th January 2011
i really like this recipe, it quite a classy recipe to ( which i like x) i am definately going to share out the recipe and also cook it again!!!!
Name: Sarah 10th January 2011
Name: Nickie 22nd August 2011
Exactly the recipe I am looking for but I don't understand the recipe. I have always been so terrible with math. Wish the recipe was easier to understand so I could try to make it sometime. My boyfriend's mom made this one day and it was so good. One way to get me to eat peas. I am not very fond of peas but this way was so good. Thank you to who ever can help.
I was wondering too if you could use chicken instead of ham? You could use chicken, you will either need to cook this separately or add cold, cooked chicken but do be careful when re-heating meat as it should be hot all through. Perhaps the recipe looks a bit confusing because you have old and new measurements. Try using only one set and if this still seems tricky, use a small bag of pasta (about 200g), a heaped handful of mushrooms, sweetcorn and peas (about 2oz) and for the white sauce 3 heaped tablespoons of plain flour, a dessertspoon of butter (about 1oz), most of a pint of milk. We have a video of the roux sauce in our processes section to help you see how to make the sauce. Hope this helps. The Cookit Team.
Name: Lol Girl 22nd November 2012
OMG! Looks yummy! Making it nxt week in food tech! Yummy!
Name: Da Boss Innit 23rd September 2014
gonna make dis in food tech man looks absolut sik all me frends gonne be well jelly

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