Pasta Bosciola

2 tbsp butter
2 large cloves garlic, finely sliced
250g button mushrooms, thinly sliced
300g ham, diced
1 cup cream
100g rocket or spinach leaves, chopped
2 tbsp Essential Cuisine Sundried Tomato Pesto
¼ cup finely grated parmesan
salt and ground black pepper

To serve
400-500g dried pasta shapes, cooked according to packet instructions
coarsely grated parmesan

To make the Bosciola Sauce, heat butter in a heavybased pan and cook garlic and mushrooms over medium heat until mushrooms are lightly browned (about 8 minutes). Add ham and cream and bring to a simmer. (The sauce can be made ahead to this point, chilled for up to 24 hours and brought back to a simmer when needed.)

Stir rocket or spinach into hot sauce with Essential Cuisine Sundried Tomato Pesto. Bring back to a simmer, stir in parmesan and adjust seasonings to taste.

To serve, toss sauce through the drained pasta and top with extra grated parmesan.