French Pasta with Cream and Basil (Bocuse Style)

Steps

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1. 1
   Bring two pots of water to a boil, one for the peas and one for the pasta. Add the frozen peas to salted boiling water, cook just until the water returns to a boil, then drain and immediately rinse under cold water to stop cooking and keep them bright green and crisp. Set aside.
   ▶ ≈2:21
2. 2
   Cook the pasta in salted boiling water until al dente (about 4 minutes for fresh pasta; follow package timing for dry pasta). Drain well without rinsing so it stays warm.
   ▶ ≈3:15
3. 3
   In a large pan, melt the butter, then add the diced ham and the cooked peas. Sauté together for about 1–2 minutes.
   ▶ ≈4:31
4. 4
   Add the drained pasta to the pan and toss well with the ham and peas, then season with salt and pepper to taste.
   ▶ ≈5:12
5. 5
   Pour in the cream, being careful not to let it boil — just warm it gently until it thickens slightly so it binds everything together.
   ▶ ≈5:34
6. 6
   Finally, stir in the fresh basil leaves and toss gently. Serve as a side dish alongside meat cooked in a sauce or stew.
   ▶ ≈6:01