Pasta Au Gratin with Spinach Prosciutto & Young Peas

Defrost spinach and peas according to instructions on package. Squeeze spinach well. Heat 2 tablespoons oil, sauté onion and garlic. Add cream and cook for 5 minutes.

Cut ham into strips, mix with spinach, peas and 30 g of the Parmesan in the sauce. Season sauce with salt and pepper. Preheat the oven to 220 °C.

Grease a baking dish with oil. Cook the fusilli until al dente, strain and drain briefly. Mix fusilli with sauce, tomatoes and basil.

Pour into the mold, sprinkle with remaining Parmesan, drizzle with a little oil. Bake in the oven for 12 – 15 minutes until crispy.

Preparation Tip:

As if from your own garden: The Iglo herb garden offers a wide range of carefully selected herb varieties - freshly harvested and freshly sealed! The practical packaging allows the herbs to be optimally portioned as desired and the cup to be resealed cleanly after each use.

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