Pasta with cream and basil, Paul Bocuse

Set two pans of water on to boil, one for the pasta and one for the peas.

Salt the pea water and add all the peas; blanch only, to keep the colour.

Wait for the boil to come back, then turn the heat off.

Drain the peas and rinse them immediately under cold water to stop the cooking and preserve the bright green; set aside.

Have the assembly pan ready before the pasta is cooked; a saute pan works because it is high.

Salt the pasta water at a raging boil and add the fresh pasta; count four minutes exactly. For dry pasta, follow the packet timing for al dente.

Checked at almost five minutes and judged ready.

Drain the pasta and do not rinse it; keep it warm.

Melt butter in the pan -- no oil in this dish.

Add the diced ham and the blanched peas and cook one to two minutes maximum.

Add the pasta and toss through, then season with salt and pepper.

Add 100 ml of cream and only warm it through; it must not boil.

Add a handful of fresh basil and toss.