Leftover Orange and Clove Roasted Gammon, Stilton and Portobello Mushroom Tortiglioni Pasta

Ingredients - to serve 4

300g tortiglioni pasta

100g parmesan

100g Stilton

2 large shallots

2 large portobello mushrooms

400g leftover gammon

100ml double cream

Butter

Olive oil

Salt and pepper

Fresh parsley

Method

Place a large saucepan of water on to boil, then season with salt and cook the pasta for 12 minutes or until al dente. In a large saucepan, heat 1 tbsp olive oil with 1 tbsp butter and then add the chopped shallots. Add the chopped mushrooms and gammon and cook until the gammon is completely heated through.

Add the cream and then the parmesan and Stilton and then season with salt and pepper. Add a handful of chopped parsley and stir well. If it looks a little dry add some of the pasta water to moisten. Once the pasta is cooked add to the sauce and mix well. Serve immediately and sprinkle over some chopped parsley to serve.