Creamy Ham, Pesto & Vegetable Pasta

Bring a large pot of generously salted water to a rolling boil. Add 300g of dry pasta and cook according to package directions until al dente. Reserve about 1/2 cup (120ml) of the pasta cooking water before draining the pasta.

While the pasta cooks, prepare your ingredients: chop 200g of broccoli into bite-sized florets, dice the 2 large bell peppers, and slice or dice 200g of cooked ham into desired pieces.

Heat 1 tablespoon of olive oil in a large skillet or deep pot over medium heat. Add the broccoli florets and diced bell peppers, sautéing for 5-7 minutes until they are tender-crisp.

Stir in 500g of bolognese sauce and the diced cooked ham into the skillet with the vegetables. Bring the mixture to a gentle simmer and let it heat through for 3-5 minutes, allowing the flavors to meld.

Reduce the heat to low. Add 100ml of double cream and 100g of soft cheese to the sauce. Stir continuously until the cheese has fully melted and the sauce is smooth and creamy. Season generously with salt and black pepper to taste.

Add the drained pasta to the creamy sauce in the skillet. If the sauce appears too thick, add a splash or two of the reserved pasta water to achieve your desired consistency. Finally, stir in 2 tablespoons of green pesto until well combined.

Serve the Creamy Ham, Pesto & Vegetable Pasta immediately, garnished with a little extra fresh black pepper if desired.