Cook the pasta following pack
instructions, adding 200g of the peas
for the final 1 min of cooking. Drain,
reserving some of the cooking water.
Meanwhile, blitz the rest of the peas,
mint, half the Parmesan and the crème
fraîche until smooth, then season.
When the pasta is cooked, tip back
into the pan on the heat and spoon in
the pea cream, ham and the remaining
Parmesan. Stir to coat the pasta evenly,
adding the reserved water if it is too
thick. Serve immediately, with extra
Parmesan, if you like.